Kris in MD's Profile

I just clicked on the link 'Decor Hacks' and my anti-virus blocked a virus intrusion attempt. Be forewarned!

Goodness! That's quite restrictive-- particularly the fact that the food cannot be manufactured on the same equipment as tree nuts or peanuts. You can find almond butter that is allergen free, but it's more expensive and harder to find than almond butter manufactured on the same equipment. I'd try that (with fruit and veggies to dip or in a sandwich). Also tahini/hummus. There are good recipes online for tofu or edamame-based dips or sandwich spreads. Fruit cut up, veggie sticks, yogurt. Greek yogurt is a lot more nutritious. Sliced cheese or babybel cheeses. Cottage cheese. Hard-boiled eggs. Egg salad sandwiches.

This is restrictive enough that you might even consider asking the school or other veteran parents for recommendations. Good luck!

I also love to bake, but have been doing more 'making things' instead of baking lately. Into a low-sugar, low-processed-food diet could go homemade whole grain crackers (very satisfying for the cookie baker), homemade yogurt, whole grain bread (I've had good success with the no knead variety), frozen popsicles of yogurt blended with fresh fruit. Also baked fresh fruit with a simple unsweetened oat/nut topping is delicious and ends up tasting quite sweet without sugar; delicious with unsweetened greek yogurt on top. For lower sugar occasional treats, both the Vegan Thumbprint cookies and the NY Times olive oil granola are great, and both on this site. Enjoy the diet change!

@jazminecat -- I actually made a gooey, comfortfood dish that was vegan and gluten free last night and it turned out great! Made tomato sauce; cooked lightly salted 1/3 inch thick slices of eggplant at 500 until soft; made tofu ricotta (1 box non-silken firm tofu, 1T plus 1t lemon juice, 6T cashews or macadamias ground very fine, 1/2t kosher salt, dash of nutmeg and pepper all swirled in a food processor until very creamy). Layered the eggplant with the sauce and 'cheese' and baked at 350. It was great. Really creamy and tasted non-vegan.

Anyone know where the fabric for the really colorful curtains comes from?

I would love to try infusing with both fruit and herbs. The tip to use equal weight vinegar and fruit is very helpful-- and ideas about quantities of herbs?