#TinyTriumphs

TinyTriumphEA couple of weeks ago, I posted this photo and narrative to Our Stable Table’s Facebook and Instagram pages.  I was thoroughly surprised at how far the post went, who was touched by it, and the outpouring of joy, celebration, tears, empathy, and love that came our way.

During the first few months of E’s life, he was drugged heavily to keep seizures at bay.  Once he weaned from the medicine and the effects wore off, he wanted very little to do with being close to me.  He rejected the boob, he rejected mommy’s comfort unless I was the only person available to hold and soothe him. My efforts to console, rock, and hold him close were met with terrified eyes, cries of protest an arching back, or hyperactivity. Yes, it was heartbreaking for me.  But I also fully understood the profound trauma he had experienced, and even though I ached to be his safe place, I knew I wasn’t.  I accepted it, supported him in his choice, and tried my hardest not to take it personally.

E has always been affectionate and sweet, generous with kisses and cuddles (as long as we are standing or sitting upright), and loves his mama. I see it in his eyes, in his playful actions. We laugh and joke and play with ease. But E has never been able to just let go and relax with me.  And he definitely hasn’t been able to sleep next to me.

If I’m completely vulnerable here, I couldn’t relax with him either.  E stopped breathing at my breast.  I blew air into his lungs to keep him alive.  For many days, I didn’t know if he would live or die.  For many months after that, E and I did not trust each other.  E didn’t trust my milk, my breast, my body.  I didn’t trust that E would stay, that he would keep breathing, keep overcoming.

Our trust was broken.

That moment, us cuddling and E sleeping on the couch?  That moment was our healing. The PTSD losing it’s iron-like hold on our hearts.  Our final defenses crumbling down. Both of us giving up the idea of control or hyper-vigilance and relaxing into what our bond is now.  It is unbearably sweet, tenuous, and victorious. It is brand new.

I can trust my son to stay and he can trust me to keep him safe.

I shared our couch cuddle with the Internet because these moments, the small victories that signify huge change and growth, often go unnoticed by us.  Unmarked.  Undocumented.  Unseen by others.  In the midst of heartbreak and fear, exhaustion and anxiety, these are the moments that keep me going.  It fuels me to keep fighting to restore what we have lost as a family, and advocate for the families out there who experience adversity that comes with life-altering circumstances.

So, I have a request: I want your moments. I want your #tinytriumphs.  I want your pictures, the small things that equal big progress and healing in your life and in your family.  I want to share these with other families who often feel hopeless and helpless (like my husband and I often do), because we need each other.  We need to be reminded of victory, even when it stings our exposed wounds.  This is how we move forward, even when the progress is painfully slow.

Here’s how you do it:

  • Send us your picture with a narrative of what is significant about that moment, around 100-300 words.  Fewer words are okay, too.

Ways to submit your #tinytriumphs:

  1. Email me.  Carrie at ourstabletable dot com.
  2. Tag OST on FB or IG, and be sure to change the settings to “Public” if you want us to share.
  3. Private message OST, and we will share it publicly.
  4. Include the #tinytriumphs in the post.

I can’t promise we will be able to share all of the submissions, but we will certainly try.  Because we need this.

We grow together, we mourn together, we celebrate together.  Everyone deserves a seat at the table, and your moments matter here.

Creamy Avocado Zoodles {Paleo Vegan Raw}

My friend, Feather, is hilarious.  She’s also kind of a genius.

We met when our babies were still safe little blueberries, growing fast in our bellies.  I offered Feather my drink tickets at my husband’s office Christmas party.  She declined, telling me she was pregnant.  Then I got (too) excited and exclaimed “Me, too!” and thus a friendship was born. And then our babies were born shortly after.

Our kids, E and Rosebud, were born exactly one week apart and Feather and I have been able to support and love each other on every part of this parenting journey.  We are often grateful that our babies conspired to bring us together, because everyone knows babies are magic and can totally do that.  E and Rosebud knew we would need each other.  They were right.  Because Magic.

One day, when our babies were about 6 months old, Feather texted me about a new product she had purchased called the “Vegetti”.  We giggled and turned into 14 year-olds immediately, and then spent an afternoon volleying inappropriate jokes back and forth between diaper changes and bottle feedings.  Because new moms need lots of distraction and laughter, even if it involves bathroom humor.  Maybe especially if it does.

Of course, I had to buy a Vegetti immediately. The Vegetti is a vegetable spiralizer and uses fresh vegetables, like carrots and zucchini, to make noodles.  I experimented and played with it, and came up with a really yummy dish (and several more jokes) that satisfied me for several hours. It also provided a big boost of healthy fat and nutrient dense veggies, which I desperately needed.  It was a fast, healthy lunch, and with a handful of cashews or some uncured ham, it was a complete meal for me.

AvocadoZoodles

*If you don’t have a spiralizer or don’t want to invest in one, you can use a carrot peeler and make wider noodles. It will work just as well, and create a slightly different texture.  You can also add some shredded parmesan to add depth and a hint of buttery flavor.

Ingredients:
  • 1 large zucchini, spiralized, shredded or peeled
  • 1 medium avocado
  • 8-10 cherry or grape tomatoes, halved
  • 3-4 leaves of fresh basil, chopped or ribboned
  • 1 Tbsp fresh lemon juice
  • sea salt and pepper

Directions:

  1. Put noodles and basil in a medium mixing bowl.
  2. Mash avocado, adding salt and pepper and lemon juice.
  3. Add mashed avocado to the zucchini, and mix thoroughly.
  4. Add tomatoes and stir until they are coated in avocado and well incorporated.
  5. Serve immediately with fresh cracked pepper and a little extra basil on top.

Feather and I are still making jokes, supporting each other in the middle of our crazy times, and raising our babies together.  We even had a mommy getaway last year and Cannon Beach gave us this amazing moment because it somehow knew we needed it. Or maybe our babies knew we needed it and arranged it with their Baby Magic. Who knows?  But we definitely loved our wine and beach sunset. Kind of like you will love the zoodles.

CannonBeachFeatherandCarrie

Vegging and Vegetti-ing,
Carrie

 

Quinoa Fritters with Coconut Honey Butter

This post is made possible by the generous sponsorship of Bob’s Red Mill.

We are strictly gluten-free at our house because of my son’s FPIES, (which is a fancy acronym for Allergic to Practically Everything).  Luckily, E can handle quinoa like a champ. I’m always looking for food all of our friends and family can enjoy so our kid grows up eating the same food as everyone else at our table. Traditional breakfast foods are the most challenging dishes to make to please a crowd.

Enter my BFF, Quinoa.

Quinoa is one of those universal foods that, when prepared correctly, is unbelievably satisfying. These fritters (I would call them pancakes except these are much more flavorful and delightfully crispy) are total crowd pleasers.  Even though I plan food as much as possible around E’s dietary restrictions, I also love to challenge myself and find new ways to make really tasty food that doesn’t feel restrictive in any way.  The quinoa fritters totally fit that bill.

Quinoa Fritters

I also have a hard time getting enough fat into my toddler’s diet, so I look for unique ways to incorporate fats into my dishes.  This coconut honey butter is totally edible as a stand-alone, if that’s what you’re into.

CoconutHoneyButter

Ingredients for Fritters:

  • 1 cup Bob’s Red Mill organic quinoa flour
  • 1/2 cup milk (plant or animal)
  • 1/2 cup apple sauce
  • 2 Tbsp melted coconut oil or butter
  • 2 Tbsp raw honey or other equivalent sweetener (optional)
  • 2 tsp vanilla extract (optional)
  • 1 tsp baking soda
  • 1 tsp cinnamon (optional)
  • tiny pinch of salt

Directions For Fritters:

  1. Whisk baking soda, cinnamon and quinoa flour together in a bowl.
  2. Add wet ingredients and combine thoroughly.
  3. Heat a tablespoon of coconut oil or butter in a skillet on medium heat.
  4. When skillet is hot, spoon batter into skillet and spread out with the back of the spoon into a thin round shape. Flip when the edges begin to cook and the center begins to bubble ever so slightly. It should only take a minute or two to finish cooking.
  5. Press the pancake with the spatula to see if it is finished cooking.  If it is mushy in the middle, it needs more time.  If it is firm, it’s ready to eat.

Ingredients for Coconut Honey Butter:

  • 1/2 cup virgin coconut oil
  • 1/2 cup unsalted butter (I prefer Kerrygold)
  • 1-2 Tbsp raw honey

Directions for Coconut Honey Butter:

  1. Remove butter from refrigerator and bring to room temp. (Butter should be very soft.)
  2. In a small sauce pan, melt coconut oil but do not make it hot.  Heat it just enough to liquify it. Remove from heat.
  3. Whisk honey into coconut oil, and then whisk together with room temperature butter. (I prefer to use an electric hand mixer, but a hand mixer would work fine.)
  4. Spread over a saran wrapped plate or small cookie sheet, and freeze until firm, (or spread immediately).
  5. Cut into small squares and melt over piping hot fritters.

You can add anything you want into this batter.  I think pieces of cooked, thick cut bacon would be fabulous in this recipe.  Blueberries, and even zucchini or pieces of banana would be super tasty.  Or, better yet, add bananas and bacon and you’ll have a scrumptious breakfast feast.  But whatever you do, you can make it your own.

Quinoa’s Biggest Fan,
Carrie

 

 

6 Reasons to Advocate for People with Food Allergies

Have you seen this hilarious video that went viral about crunchy people who say they are gluten-intolerant?

I genuinely like this guy, JP Sears.  I’ve spent more time than I’d like to admit watching his videos and giggling when I should be doing other things…like being a responsible adult or going to bed.  I think JP’s sense of humor and ability to parody popular Crunchy Culture is on point, and he is never malicious.  It’s freeing to be able to laugh at myself and my own borderline ridiculousness.  It’s part of how I keep my creativity flowing, sanity intact, and NOT take myself so seriously.

The gluten-free video, however, struck a different chord for me.

This is my son, E.

E and Somebunny

Freakishly adorable, right?

E was diagnosed at 7.5 months old with FPIES.  It’s a long name for a complicated and relatively rare syndrome that makes my son allergic to food.  Not some foods, MOST FOODS.  He’s almost two years old and has exactly 15 “safe” foods.  He has 14 known triggers that cause serious reactions ranging from chronic, explosive poop to vomiting-to-shock.  We found this out the hard way when he vomited to shock TWICE after eating egg yolk and avocado.

Although we’ve never directly fed E wheat or gluten, he’s reacted to it severely through my breastmilk.  He also vomited from a trace amount he came into contact with from a little friend.  ONE CRUMB. And my baby was in pain for five days. I’m actually terrified of what would happen if he ingested a whole bite of something that contained wheat.

JP’s video really hit home how lightly our culture regards food allergies, and while I can see the humor, it also terrifies me as a mom to an FPIES kid. There is very little understanding and distinction between a sensitivity and an allergy. The media often uses the terms interchangeably. Outside of the medical community, ignorance reigns.

I also have a gluten sensitivity, (my stomach revolts and I’m Queen of The Porcelain Throne for hours), and though not nearly as severe as my son’s allergy, I still avoid it because it has a negative consequence on my health. And my parenting. Have you ever tried chasing a toddler when you’re also trying not to poop your pants? It’s like a horror film, but with diarrhea instead of blood.

And you know what else? It IS annoying. It’s annoying to ask (and be asked) if something has gluten at a restaurant, because believe me, I would much rather order straight from the menu.  It’s also super annoying to ask my friends if they can disrupt their lives and accommodate my son for playdates and nannyshares.  And god forbid we have to actually go visit people in another town or state, because they will suffer the annoyances of making their space safe for my child.  It’s a huge damn inconvenience for EVERYONE. But I can’t control that and I’m thankful for friends and who help us expand our bubble. They do it because they love us, they love my son, and advocate in the most important ways: making the world a little safer for my tiny human.

So, what can you do?

Here are six reasons to advocate for people with food allergies:

  • It doesn’t matter if someone thinks food allergies or sensitivities are pretend bullshit. Nobody knows what it’s like to be inside of your body except you. Don’t assume you know what someone with a reaction to food is experiencing.
  • It doesn’t matter if gluten-free seems to be a trendy diet fad propelled by mostly hipsters and crunchy moms. For millions of people, it’s real and gross and painful and sometimes life-threatening.
  • Denying the absolute gravity and seriousness of food allergies and sensitivities puts my child, and every other child who suffers from food allergies, at risk. I know. It’s so easy to mock. People with vulnerabilities are usually easy to mock, though.
  • Joking about food allergies and sensitivities (because seriously, many folks do not understand the difference) makes some under-educated people feel safe in assuming that we’re a bunch of overreactive, overprotective parents, and that the only thing our children suffer from is helicopter parenting.  For the record, I HATE being a helicopter parent. I would love to be able to let my kid eat a month-old chunk of granola bar he picks up off the floor.  But the reality is, that granola bar could cause him to go into shock.  So, yeah.  I’ll freaking helicopter the bejeezus out of my toddler if it means we skip a trip to the ER.
  • Making fun of allergies and sensitivities invalidates a very vulnerable population who needs you to take food issues seriously and advocate for understanding.  It just takes one person who doesn’t take the allergy seriously to land a kid in the hospital.  Or worse.  Don’t be that person.
  • Gluten, tree nut, soy, and a multitude of other allergies are not a choice. Make fun of my crunchy lifestyle.  Make fun of my hometown, or my love of wine and brussels sprouts or young adult fiction.  I’ll laugh right along with you because I CHOOSE THOSE THINGS.  But seriously, stop with the food allergies. Food allergies are not a choice.  They are something you can’t change, like your DNA or your race or your birth parents.  Stop marginalizing an entire population of people who have no control over how their bodies react to food.

Allergies-TLB-branded-Someecard

Now, go to JP’s video channel and laugh your ass off at his videos.  I’m sure JP, like 97% of the rest of the world, means exactly zero harm. But the only way the world becomes safer for our most vulnerable little people is by raising awareness and spreading good information.

Still Loving and Missing My Boyfriend Gluten,
Carrie

 

Zesty Kale Chips

kalechips

Kale chips, by far, is my most frequently requested recipe outside of desserts.  Friends, family, readers, and remarkably self-aware Portland toddlers demand good kale chips.  There are a million ideas on the interwebs, and I feel as though I’ve tried them ALL.  And I don’t love them, I’ll be honest. Well, except for this brand.  I can eat that spendy kale goodness all day long.  But in general, I can’t quite get used to the bitter flavor of the brittle, crispy kale.

However, I’m always up for a challenge unless it involves something that I don’t want to do, like running a marathon or laundry.  Then I’ll gladly say Uncle! and curl up on the couch with a good book and glass of wine.

Given my love of kale and your great interest, though, I actually feel morally compelled to find a kale chip recipe that is not only passable, but doesn’t make me want to eat a whole cake afterward just to get the taste out of my mouth.

Cake Is A Liar

So, when I created a kale chip recipe that I wanted to eat compulsively, I did a little kitchen dance of joy. These little guys took  about 6 tries before I was satisfied with the results, and I ate them until I was almost full. Because you can’t REALLY get full on kale chips.

They taste wonderfully spicy, a little cheesy, and satisfied my snack cravings.  The only problem?  I wanted more.  I also used coconut oil which helped with the bitter flavor.  It is my favorite oil to use on the kale chips by far.

So, I give you Zesty Kale Chips!

Ingredients:

  • 1 bunch of kale, washed, de-stemmed, and dried thoroughly
  • 2 Tbsp nutritional yeast flakes
  • 1 Tbsp olive oil or melted coconut oil  (This coconut spray worked REALLY WELL, but I can’t vouch for it’s nutritional value or purity.)
  • 2 tsp favorite salt-free seasoning mix (I chose a Grill’n Chop kind, but Spike would work.)
  • smoked sea salt (which you can find at Trader Joe’s for cheap, or in the bulk bins at Whole Foods)

Directions:

  1. After you’ve torn the kale into bite-sized pieces, put in a mixing bowl and spray or drizzle oil over leaves.  Mix well.
  2. Spread leaves over a baking sheet in a single layer.
  3. Sprinkle nutritional yeast over the kale, and then follow with salt-free seasoning and a very light sprinkle of salt
  4. Bake at 400 degrees for 15-20 minutes, depending on your oven.
  5. Kale should be dark green and even a tiny bit brown in some places, but crunchy.  Consume immediately.

So, there you have it.  My You-Don’t-Want-To-Eat-Cake-After-Eating-These-Kale-Chips Recipe.  I hope you enjoy them as much as I do!

All Hail The Kale,
Carrie