Supporting Simon: Empathy for Autism

Friends, meet Jessica.  We met over 15 years ago as teenagers, bent on changing the world for the better.  Over the years, we have remained dear friends and are happy to have sons just a year apart.  Last year, Jessica’s youngest son, Simon, underwent a long process of therapy and testing which finally culminated in an autism diagnosis.  I asked her to share Simon’s story here.  She graciously complied. In a conversation last week she said, “Could you imagine someone telling us all we would encounter now, 15 years ago? We wouldn’t want to even open our eyes to the future. Yet here we are and we are thriving!” And that is why I wanted her to share.  Life keeps going.  We are stronger and braver  and bigger than our diagnosis, disease, and dysfunction. We have access to hope and healing, even if we have no cure (yet). I’m proud to call this woman a friend.
~Carrie
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        Its been close to four months now since D-Day: the day we received the package. A package full of the numbers, paragraphs and codes. The package that labeled my dear son Simon as a boy who was autistic.
Simon and Jessica
        I was expecting this, but I was not prepared for the avalanche of emotion that followed, seeing it all in black and white on crisp smelling paper.  The heavy blue folder filled with advice on teeth brushing, sensory processing, oh and a list of lawyers to contact should our school district not be cooperative.
        What is NOT in the big blue folder is how to handle your relationships. How to talk to people you know as well as strangers about your sons neurological differences. Nor was there a guide titled “Emotionally Processing Your child’s Diagnosis and Letting Others Know How They Can Be There For You”.
        One can find a million articles on autism and plenty of them start with the “37 Things You Should Never Say to a Parent of an Autistic Chilld”. I struggle with these articles, not because the content isn’t true, because it leaves people feeling paralyzed and fearing they will say the ‘wrong’ thing. So, they either avoid the topic all together in order to avoid saying anything hurtful or, perhaps, say nothing at all.
        After doing a bit of self care in the last few weeks, I was truly blown away by some of the truths in Brené Brown’s research on vulnerability and especially, how Empathy helps propel us into relationship and away from shame.
        With much of this truth, in addition to realizing how I personally process grief, I can look back and tell you exactly what I needed in this time. I needed a cozy, safe space where nothing I said, or felt, was perceived as wrong and held against me. A space where I could scream, freak out, ask “why”, followed by more crying. In this space, the nights would feel long and dark and alone. This space is grief. It is real and evolves each and every day. Some days laughter comes back for a moment only to be followed by more tears. Eventually, the tears flow less and less frequently.
“To every person walking through a major life-changing situation, you need to allow this space in your life to exist.”
        To everyone else who is watching from the outside looking in, you need to simply choose to sit in that space with that family for a moment. There is no need to fill up this space with empty works. Simply let them know that they are never alone. It can be liberating to acknowledge that nothing you can say verbally will change the grief and trauma they are experiencing. Instead of filling space with words, YOU simply hold the space and share it with them.
        On our way home from the Cleveland Clinic with that big blue folder on my lap, my husband and I cried and remained quiet without any music playing as we drove. We let the silence and sound of our tears be our song. We pulled into the driveway to find our fantastic neighbors in the driveway.  They knew the diagnosis was possibly coming that day, and not even a minute out of the car they were there with open arms and tears to match ours. They listened to the few words I could utter and instead of filling the air with ‘I’m sure it will be fine….or my nephew is autistic and doing great…’  They chose to inhabit the space with us and be in it too.
        An hour or so later, we’re trying to just get back to our day and a friend had told me she wanted to bring something by. Truth be told, I wasn’t up for any visitors but something in me also really wanted her there. I knew she was coming clear across town and she pulled in the driveway and when our eyes met, it was like she understood what we had just underwent.  Her hug was compassionate and gracious. She also did not fill the air with ‘Gods got it under control….everything will be OK…’ because she wasn’t actually certain of anything in that moment.  What she DID do was hand me a six pack of beer for Joel…fruit snacks for my kids and flowers for me. She also handed me a card and it wasn’t filled with words of empty flattery or ‘Only special Moms get special kids…’ – what it was filled with was ‘You are not alone. We love you.’ She joined me in my space. She brought a little light in.
        I could go on about the beautiful conversations, hugs and acts of kindness sent our way upon, during and before Simon’s diagnosis. What I am most grateful for is those who chose to sit with us, look us in the eye, wipe our tears and cry a few of their own. If you’re unsure on how to be there for a friend who is going through something you do not fully understand, just go and be with them or practically love on them.  It is as simple and dropping off a coffee or a little bouquet of flowers and a hug.  Never under estimate the power of a hug.
Miller Fam
Jessica and Family
        In four months, we may have a gained a diagnosis that will likely effect Simon forever. We have also gained a support system of Grandparents, teachers, therapists, and a new found surge of power within my husband and myself. This gives us courage on hard days and helps us see the progress. Even progress many would regard as trivial, is a big deal for Simon. Simon is growing, learning, and understanding more of his world every day. Ultimately we are so grateful to all who have helped us and are still helping us process this new way of life.
Proud Mother of three fantastic sons and one exceptional Simon,
Jessica

Chocolate Chip Pumpkin Bread (Paleo, Vegan)

PUmpkin Bread2

This is your obligatory fall pumpkin post.

And it’s freaking amazing.

Now, I have to be very honest with you. (What, like I would lie to you otherwise?! Being (too) honest is part of the fun.) I’m not a huge fan of pumpkin.  I’m really not a huge fan of pumpkin spice.  I find that I’m really happy with one gluten-free pumpkin treat a year.  I’ll eat the pumpkin pie if that’s my only option at Thanksgiving.  I’ll throw pumpkin cheesecake a bone, too, because that is legitimately the best thing about Fall.

But pumpkin flavored soda or pumpkin spice toothpaste or any other number of Things That Should Never Be Pumpkin are just not doing any of us any favors. Even so, I get it.  It’s a craze. It’s fun. And people enjoy the feelings of Fall, and all things associated with this beautiful season. Even if it’s still 90 degrees most days, I GET IT.

So, I want you to have as much fall as you can handle.  Baby Zeus knows we will all struggle with sad winter feelings come January, which is why I’ve created lots of pumpkin-y things in my kitchen this month.  Even though it’s been 90 degrees here in the PNW all September and in the 80’s in October, and we don’t have central air conditioning and I don’t like pumpkin much.  It’s okay. That run-on sentence made me feel better, just like pumpkin treats make you feel better.

PumpkinBread

Also, I’m pretty lazy when it comes to tasty desserts so I endeavor to spend as little time in the kitchen as possible.  This only means GOOD THINGS for you, my friends.  Easy, mind-blowingly good things.

Ingredients:

  • 1 16 oz jar unsalted almond butter (Raw is best, but roasted works, too.)
  • 3 large eggs, or 3 Tbsp flax meal mixed with 6 Tbsp water
  • 2 Tbsp raw honey
  • 1 15 oz can pumpkin puree
  • 1 Tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon (optional)
  • 2 tsp pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tsp natural sea salt (I prefer kosher style)

Directions:

  1. In a small mixing bowl, combine eggs (or flax mixture), almond butter, pumpkin, vanilla extract and honey.  Stir well.
  2. Add baking soda, baking powder, salt and cinnamon.  Combine thoroughly. (You can use a mixer, but I prefer using a sturdy spatula.)
  3. Fold in chocolate chips.
  4. Spoon batter into a greased bread pan. (I prefer to split it up between 2-3 small loaf pans.)
  5. Bake at 325 degrees for 45-65 minutes, depending on your oven and size of pans.
  6. Remove from oven and transfer to a baking rack to cool for 30 minutes before removing from pan.  The cooler the bread, the better removal will go.  Because there is no gluten, it might crumble if removed too soon.

Pumpkin Bread

So, let’s have fun with this, okay? Mix it up.  Change out the chocolate chips.

Try butterscotch chips.

Try nuts.

Try maple glaze.

Try bacon.

Try Junior Mints.

Just kidding,  Junior Mints would be freaking disgusting.Make your pumpkin dreams come true.

PSL Forevah,
Carrie

Feeding Echo and Finding Purpose – Our Life with FPIES

FPIESGraphic

A few weeks ago, our local news station asked our family to do a news segment on FPIES.  We talk about FPIES almost weekly here in an effort to raise awareness around food allergies, and I’m all about raising awareness wherever and whenever I can. So, of course we said yes.

{Watch our story here.}

Our awesome story teller, Kerry Tomlinson.
Our wonderful story teller, Kerry Tomlinson.

I love the story, I love how well they captured the sweetness of my boy, his gentle, joyful spirit, and most of all his interaction with his dad. The news got about 85% of the story right, and I’m grateful for that.  But they missed a few details, and one major detail that I want to express:

Echo’s illness changed everything.

From the ashes of that first year, a new life was born.  I don’t mean a human life, (although we were terrified of losing our baby for the first 18 months of his life).  But this.  This work, this site, this whole idea was formed from the grief.

Hospital
Echo, two days old and fighting for his life after a stroke.

In the summer of 2014, my long-time friend, Jessica, asked me to write our story for The Leaky Boob.  I was in the middle of dealing with massive PTSD, chronic mastitis from exclusively pumping milk from boobs that just wanted to quit, a crumbling marriage, and figuring out a way to keep our son alive and thriving in the midst of an illness nobody, even specialists, know much about. He had three “safe” foods at the time: TED breastmilk (wherein I was limited to 12 foods at one point in time), coconut oil, and spinach. Nightmares of feeding tubes and bankruptcy and divorce tormented my sleep, while emotional paralysis, physical pain, and extreme anxiety plagued me during the day.

Echo's second FPIES vomit-to-shock reaction.
Echo’s second FPIES vomit-to-shock reaction when he was 8 months old.

I said yes to telling our story.  Beyond the fear and the trauma, I knew other families were dealing with the same issues.  They were dealing with the despair, discouragement, and constant barely-subdued terror that their child might not make it.  And what if their kid does make it?  What kind of life and wounds will this struggle indelibly imprint their little bodies and spirits with? I started three drafts, scrapped them all, and then Echo had a vomit reaction to green beans in the middle of it all.  And that was it.  The impetus I needed to get it all out in real time.

This season. Trying to keep it all together and almost losing our marriage in the process.
This season. Trying to keep it all together and almost losing each other in the process.

Our story isn’t just for FPIES families, though.  It is for every family who has faced unimaginable obstacles and trauma.  Maybe it looks like FPIES, maybe it looks like unknown illness, maybe it looks like a brain tumor or infant hearing loss.  Maybe it looks like a massive struggle with self-care or divorce or being a terrible friend for a season.

EchoandLance
Echo eating for the first time at a chain restaurant.

Telling our story gave me access to the power I needed to find my way through, even though I never quite knew the next step until I took it.  It gave me just enough Brave to inch ahead of my Scared, and continues to fuel the heart of this little corner of the Internet where I believe Everyone deserves a seat at this table.

Thank you for being a part of this community.

Thank you for continuing to give us, and other families, a voice.

Thank you for sharing posts that are relevant to you with people you love.

Thank you for enjoying the food and laughter and tears and gathering here to have a human experience. This doesn’t happen without you.

Thank you.

Love,
Carrie, Lance, and Echo

FamilyTwoyears

“Things falling apart is a kind of testing and also a kind of healing. We think that the point is to pass the test or to overcome the problem, but the truth is that things don’t really get solved. They come together and they fall apart. They come together and they fall apart again. It’s just like that. The healing comes from letting there be room for all of this to happen: room for grief, for relief, for misery, for joy.”

― Pema Chödrön

Easy Vegetable Coconut Curry {Vegan, Paleo}

VegetableCoconutCurryWHO HAS TIME FOR HARD SH*T?!

Well, not me.  Especially not when it comes to food.  When you have a super special custom eater for a toddler and you can’t handle grains, things get a little dicy.

So, I want to make easy things.  And if it’s healthy, even better.  Because you know what should be easy? Eating.  In this day and age, eating should be the easiest thing we do.  So, I’m on a campaign to make easy, healthy food that doesn’t require magic or rare ingredients from exotic places like Whole Foods.  Just real food, you guys.  Foods that nourish and feed your belly and give our bodies energy and the builidng blocks it needs to function well.

I’m starting in the easiest way possible: Frozen vegetables, with a side of canned coconut milk and a bit of hot curry powder.

Ingredients:

  • 1 12 bag of frozen vegetables (I like cauliflower, or something with cauliflower in it because of texture)
  • 1/2 can full fat coconut milk
  • 1 Tbsp (more for spicy, less for not) hot curry powder
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions:

  1. In a medium or small saucepan, dump the bag of frozen veggies, coconut milk, and spices.  Heat on medium heat for 20 minutes, stirring occasionally.  Cook longer if you want to saturate the veggies with the curry flavor.
  2. Eat it.

Optional edit: You can pour this over rice or quinoa.  This feeds one person in my house without the rice, and sometimes even with the rice because when it comes to veggies, we don’t edit ourselves. I also like to sprinkle some fresh chopped cilantro on top of it for a bright contrast to the creamy deliciousness of the curry.

Keep It Easy,
Carrie

 

Protein Packed Make-Ahead Mini Frittatas

Looking for the recipe and want to skip the back story? Skip down to the portion just under the picture of food, between rows of ******************.

On Sunday evenings during the school year, I make 36 mini frittatas.

I know, I know, who needs 36 mini frittatas?

Nobody would ask that if I was making cookies, that would be perfectly understandable. Making 3 dozen cookies is when a recipe feels worth the effort. But there’s usually sugar, chocolate, and other ingredients that aren’t great for breakfast involved in cookies so who wouldn’t want 36 of them? And that’s not even talking about for sharing.

But frittatas? Eggs and veggies? Sure, they can be great but who really needs 36?

For starters: brunch. Can you imagine 3 dozen darling little frittatas stacked and displayed for a dozen or so of your closest friends over at your place for Sunday brunch? It would be so charming and everyone would think you were the best at brunching. They would probably be right too.

Brunch would be a lovely reason to make 36 frittatas.

That has never been my reason for making 36 frittatas.

Personally I do it because on any given day during the school year I’m trying to get myself, my husband, and anywhere from 2-6 children fed, clothed, packed, and out the door by 7am. (I have 6 children with various schedules, it depends on the day as to who is going where.) There are 8 of us to feed and somehow get dressed. Since I will say on average “please put on your pants” 73 times, “you need to wear a shirt” 41 times, “didn’t you just have your socks” nearly 106 times, and of course “You have to be kidding me, where are your shoes” close to 312 times each morning Monday-Friday, breakfast needs to not be time consuming but it needs to be healthy. And something I can toss at my kids as they’re stuffing their feet into the magically elusive shoes when we’re walking out the door. If there are 36 already made mini frittatas in the fridge or freezer, this means our chance of actually eating is higher than their chance of finding their shoes. This is why I make 3 dozen frittatas on Sunday evening.

This is my attempt at having my life together, pretending to be organized, and making mornings smoother.

You would think this means we are never late. You would be wrong.

Because doing 1 thing or even 2 that are organized and prepared doesn’t change two crucial facts:

I am not organized.

Children are involved.

In our family of 8 at least 3 of us have high protein needs, particularly in the mornings (I think it is more like 8 of us but I’m not going to try to convince them of that). If we start off with a high carb breakfast without a good dose of protein we’re going to be feeling yucky, irritable, and falling asleep by 9am if not sooner. Since I am one of those 3 people, a carby start to the day pretty much means everyone has a crabby start to the day. Because when mom isn’t happy, ain’t nobody happy. Combine the protein needs with the low nutritional value of most cereals, we aim for a quick and easy tasty protein choice that is usually egg based.

These 36 mini frittatas fit the bill. And make for a happy mom.

The size means that the teens can eat as many as they need, (usually 2-4) and the little kids can have just the right amount for them (usually 1-2). Customizable little bites, we change them a little every week. One week we’ll be eating broccoli bacon and cheese protein packed mini frittatas and the next we’ll be eating sausage asparagus, tomato protein packed mini frittatas. Add a bit of salsa, tomatoes, and black beans and we’re having Tex-Mex bites. Next time chop some black olives, green onions, marinated artichoke hearts, and pancetta and we’re going Mediterranean inspired. Everybody awaits Monday morning breakfast with anticipation of “I wonder what the frittata surprise will be this week?”

Ok, that’s not true. But after a week of having pretty much eaten the same thing for breakfast nearly every day, they do seem happy for a change. “Oh look, we finally get a break from broccoli, it’s another green veggie instead… wait, no, it’s broccoli again. She just pureed it.”

I like broccoli and as a frozen vegetable it does very well and I almost always have some in the freezer. But in late summer when we have 600 zucchinis I really like zucchini mini frittatas so see, sometimes I go wild and really do change things up.

This recipe is one I created after a few years of tweaking and experimenting. It is meant to be flexible and leave room for creativity. It isn’t an exact science. If you find you like them more eggy, add more eggs or take away some of the filling. If you don’t do dairy, make them dairy-free. If you don’t do meat, leave out the meat. If you don’t do broccoli… don’t tell me. Change up the mix-ins however strikes your fancy or that your children will eat. The point of these little darlings is to simplify life, not make it more complicated. Make them your own.

And I hope you get to serve them for brunch. Nobody would even know you made them the week before if you did.

Make-ahead family friendly breakfast

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Protein Packed Make-Ahead Mini Frittatas
Bake time: 18 minutes at 350.

12-18 eggs*
3/4 C unsweetened milk of your choice (dilute almond milk 2:1)
3 tbsp of your favorite fresh herbs (we used parsley, basil, and chives)
OR
3 tsp of your favorite dried fresh herbs (i.e. rosemary, sage, oregano, etc.)
1 C cooked quinoa (be sure to rinse before cooking)
1/4 tsp salt (slightly more if not using a salty meat option)
1 tsp ground black pepper
2 C precooked to tender chopped veggies (broccoli, mushrooms, asparagus, onions, peppers, etc.)
1 C choice of shredded or crumbled cheese, optional (mozzarella, cheddar, blue, parmesan, gouda etc.)
5 oz of you favorite breakfast meat, cooked (ground sausage, bacon, ham, ground beef, turkey, etc.)
Oil, butter, or nonstick cooking spray of your choice for greasing tins (we used Kerrygold butter)

Preheat oven to 350. In large bowl, whisk eggs and milk. Add in other ingredients and mix well. Fill greased muffin tins 3/4 full using a ladle, be sure to get down to the bottom of the bowl for even distribution of filling. Bake on middle rack for 18 minutes. Remove from oven when tops begin to golden, set on wire racks in tins for 5 minutes. With a table knife, go around each frittata to loosen, remove from tin and cool on wire racks. Store in airtight container.

Makes 36.

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These will stay good in the refrigerator for 5 days, the freezer for a good few months. Freeze in small batches to defrost only what you need. Reheat in microwave (30 seconds) or toaster oven (10 minutes in a preheated toaster oven).**

*Number of eggs used depends on how eggy you like it. I usually use somewhere between 12-15. Fewer eggs will make it more cake-like, more eggs will make it more like a true frittata and be more like scrambled eggs.

**I recommend the toaster oven if possible, the taste is better, the heating is even, and the texture is consistent. Microwaves can do strange things to food, specially eggs.

Don’t think you have room in the freezer for 36 mini frittatas? Here’s the reduced version of the same flexible recipe:

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Small-Batch Protein Packed Make-Ahead Mini Frittatas
Bake time: 18 minutes at 350.

5 eggs
1/3 C unsweetened milk of your choice (if using almond milk, use 2 Tablespoons with 1 Tbsp water)
3 tsp of your favorite fresh herbs (we used parsley, basil, and chives)
OR
1 tsp of your favorite dried fresh herbs (i.e. rosemary, sage, oregano, etc.)
1/3 C cooked quinoa (be sure to rinse before cooking)
1/8 tsp of salt (slightly more if not using a salty meat option)
1/4 tsp ground black pepper
1/2 C precooked chopped veggies, tender (broccoli, mushrooms, asparagus, onions, peppers, etc.)
1/4 C choice of shredded or crumbled cheese, optional (mozzarella, cheddar, blue, parmesan, gouda etc.)
1.25 oz of you favorite breakfast meat, cooked (ground sausage, bacon, ham, ground beef, turkey, etc.)
Oil, butter, or nonstick cooking spray of your choice for greasing tins (we used Kerrygold butter)

Preheat oven to 350. In large bowl, whisk eggs and milk. Add in other ingredients and mix well. Fill greased muffin tins 3/4 full using a ladle, be sure to get down to the bottom of the bowl for even distribution of filling. Bake on middle rack for 18 minutes. Remove from oven when tops begin to golden, set on wire racks in tins for 5 minutes. With a table knife, go around each frittata to loosen, remove from tin and cool on wire racks. Serve warm.

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And last but not least, just for funsies:
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Protein Packed Individual Frittata
Bake time: 15 minutes at 350.

1-2 eggs
1 tbsp unsweetened milk of your choice (if using almond milk, use 2 Tablespoons with 1 Tbsp water)
1/4 tsp (dash) of your favorite fresh herbs (we used parsley, basil, and chives)
OR
1/8 tsp (pinch) of your favorite dried fresh herbs (i.e. rosemary, sage, oregano, etc.)
1 tbsp cooked quinoa (be sure to rinse before cooking)
pinch tsp of salt (slightly more if not using a salty meat option)
bigger pinch of ground black pepper
1/8 C of precooked chopped veggies, tender (broccoli, mushrooms, asparagus, onions, peppers, etc.)
1 tbsp choice of shredded or crumbled cheese, optional (mozzarella, cheddar, blue, parmesan, gouda etc.)
Some of you favorite breakfast meat, cooked (ground sausage, bacon, ham, ground beef, turkey, etc.)
Oil, butter, or nonstick cooking spray of your choice for greasing tins (we used Kerrygold butter)

Preheat oven to 350 (toaster oven works well for this). In small bowl, whisk eggs and milk. Add in other ingredients and mix well. Fill greased small Mason jar, mug, or 3.5” cast iron skillet, fill with egg mixture. Bake on middle rack for 15 minutes. Remove from oven when tops begin to golden, set on wire racks for 5 minutes. With a table knife, go around the individual frittata to loosen, remove from tin and cool on wire racks. Serve warm.

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What mix-ins would you want to try in your mini-frittatas? What other breakfast and morning survival strategies do you use?

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