We are thrilled at an AMAZING opportunity our family is being given.
Parker is being granted a wish through the Make- A-Wish Foundation and we are going to Disney World in October. We are going to be staying at a resort dedicated only for Wish children and their families called Give Kids the World. It looks like a Fairytale land and it's going to be amazing!
I have to say I am a little A LOT nervous too. The thought of all the pre-planning, the long plane ride with both kids, getting all of Parker's equipment down there in one piece, making it a safe and enjoyable experience and hoping Parker stays healthy is overwhelming to say the least. I keep reminding myself that this is a once-in-a-lifetime experience so I shouldn't sweat the small stuff but we'll see how that goes.
My parents will be driving to Florida to share in the experience with us. Visiting Disney World with his grandkids is a bucket-list item for my Dad so I'm glad we're going to be able to help him cross this item off the list. My brother, John, may be joining too which is great because he can wear Alexa out pretty good. Ha ha.
Our wish granter, Kevin, brought over our Make-A-Wish shirts last week so now it's official. I wanted a picture of all of us in our shirts so we brought them along with us on our way to the park tonight. I realized after the fact that a little more pre-planning would've been smart so our hair would've looked a bit nicer but considering we set up the camera on self-timer I think the picture turned out pretty good.
We are so excited and would appreciate prayers for a smooth, safe, healthy and amazing trip!
I've always been a chocolate chip cookie girl. I probably whipped up a batch of them at least once a month since Paul and I have been married.
No, seriously. It was a problem. Especially since I would make an extra large batch and keep them in the freezer so we could munch on them anytime we wanted.
But since my go-to chocolate chip cookie recipe is full of flour and sugar, I needed an alternative. I haven't found a wheat-free chocolate chip cookie that I really like so when I came across this Flourless Peanut Butter Cookie Recipe on the Food Network website, I thought I would give it a try.
And I love it.
I've made it at least 5 times since getting my Fructose Malabsorption Diagnosis. And I made it again today.
The only substitution I make is that I use 1/2 of a cup of dextrose and 1/2 of a cup of sugar instead of 1 cup of sugar. Also, I don't always use sea salt on top and you really don't need to. I just dip the fork tines in sugar.
I've always liked making fruit crumbles or fruit crisp. When I first got my FM diagnosis I was afraid I could never eat fruit again. Luckily, that's not the case. I just have to figure out what fruits I can have and stay away from the rest. So, when I found this Blueberry Peach Crumble (100% whole grain + gluten free) I only had to make minor modifications to make it work for me.
I make the topping exactly as directed. For the filling, I use fruits that I can tolerate (I like to use strawberries, blueberries and/or raspberries). I also substitute Dextrose for the white sugar. Finally, I double the recipe and use 4 Ramekins. Two of the Ramekins are 4" in diameter and two are 3.25" in diameter. This way Paul and I each get a larger one, Alexa gets a small one and then I have one left over for dessert the next day!