time is always a concern – whether it is being a parent or as an adult – when it comes to cooking. i had received time-saving tips from friends, books and online sources about how to make the process easier when it comes to homemade baby food by freezing foods in ice cube trays or muffin pans. however when i was reading Wholesome Baby Food Guide (read post), it seemed like a lot of foods didn’t freeze well or resulted in varying consistency. i want to keep track of each food so i opted to make foods in batches and store them. Continue reading “prep: food storage”
as directed by almost all resources, we saw k’s pediatrician before we started her on solids. she provided us her recommended feeding introduction schedule which we took under advisement.
from the result of k’s food allergy tests, we knew there were some things we had to avoid. but even if there are some common foods we think know, we had to make sure to read up on it anyway, i.e. spelt, durum, semolina are in the wheat family. we also have to look at the fine print for details such as “manufactured in a facility that also processes …” or “may contain traces of …”
months 4 and 5 had been focused on finding the root cause of k’s eczema. we spent time visiting the dermatologist and the allergists, following home direction as well as getting and then waiting results allergy tests. therefore we didn’t actually start k on solids until she was a little after 6 months old. Continue reading “solids: gathering information – part 1”
to figure out what is causing k’s eczema, the dermatologist suggested we take her for a skin prick test. you can test one or more food at a time. during the test an allergist uses a small plastic probe or needle and gently pricks or scratches the skin to allow a tiny amount of the solution containing the food allergen to enter just below the surface.