Monday, August 24, 2009

Banana Bread

I never knew that craving food could be so mentally exhausting. Usually... I want it, I make it, and I eat it--good to go. This morning proved to be more trying than our weekend excursion at Outback Steakhouse, where I begged the waitress not to spit in my food that was such a pain in the butt to make.
All I wanted was some banana bread--and I wanted it bad. so I thought to myself,

"Hmmm....maybe I could try out that rice flour in the cupboard and see if I can make banana bread out of that. It might be a little dense, but maybe it won't taste too bad. And soymilk has more protein in it-maybe it would work better than the rice milk I've used. Ohhhh......I have to substitute the eggs...............well, I read that soy flour can be used as an egg substitute, I'll try that...............Oh crap- She's allergic to bananas, BUT I do have some shredded zucchini in the freezer--I'll just make zucchini bread..........Dangnabbit- forgot she's allergic to that too............maybe I have some canned pumpkin and I'll make pumpkin bread--it's almost fall, that would............BLEEEP..........she's stinkin' allergic to that too........... BLEEP, BLEEP........@%#$&@%$@##&$*^^#@&#$!@*&**!

(disgruntled SIGH)

Where's the freakin' popcorn?!"


AMiller said...

Hey, you should name this the nursing-mom-lose-weight-fast diet.
Sounds so very frustrating. I am sorry.

Kristin said...

Unfortunately- it does not equate to losing weight. I just eat popcorn and whatever else I can find in mass amounts as I attempt to satiate my hunger that is never satisfied.

Hulse Family said...

Hi Kristen, I am so sorry your daughter has similar issues as my son. I have to cut out the top 8 allergens from my diet to nurse this next baby and eating like this is difficult.

You need to order the cook book Sophie Safe Cooking at; written by a Mormon mom with a daughter who has Eosinophilic issues like my son. You also need to go to the APFED (American Partnership for Eosinophilic Disorders) website and order their cookbook titled Extreme Cooking for Exceptional Diets. Both are complete lifesavers. They have substitution ideas in both if a recipe calls for something you (or she) can't have. Also if you want to know what I have been using as substitutions email me at and I can send you some ideas. Whole Foods and Sprouts have a lot of stuff I think you can have and use to bake. I get Bob's Red Mill Gluten Free All Purpose flour mix there and use half that with half Quinoa flour or quinoa flakes in many of the recipes I make. Buckwheat is gluten free and makes a great substitution. There are also a ton of egg substitutions. For butter
I use Smart Balance Light (not the Extra Virgin Olive Oil one, but the dairy free/vegan one). Anyway, if you want more info let me know.

Missy said...

Ahh Kristen you are so funny. That banana bread sure looks good though.