I am not a cryer.
So much so that when I watch a movie that has any type of emotional trigger I release in the form of a very, very, very ugly cry.
This will be the second time I am talking about crying in two weeks so I am not sure what is happening with me, but it is happening.
After running some errands this morning, and finishing one of those blueprint for wellness screenings for our insurance, I decided to skip the gym and head home to walk the dog and catch up on work (I usually practice yoga with my class on Tuesday nights, so I knew I would be getting plenty of movement).
My phone rang shortly after I got home, it was Jaxon’s allergist.
Last week we got bloodwork to see what his levels were on his nut allergies … just to give us a baseline.
It has been almost two years since he was diagnosed.
Two years of living in fear every time we went to a birthday party, a restaurant, anywhere we didn’t have control of the food.
Only 9% of kids outgrow tree-nut allergies … so we have been preparing ourselves to have to deal with this for life.
This morning when the doctor called, he told me that his levels were very low across the board, except for pistachios and cashews (cashews are what he reacted to) … but those were still low, just not as low.
He wants us to come in for a peanut challenge first, where we bring in peanut butter and his favorite crackers and sit in the office for about 4 hours after he eats them to wait and see what happens.
This didn’t really shock me because his initial test stated peanuts to be very low, and unlikely for a reaction … but we still avoid them out of fear.
Next, he told me that he thinks that there is a good chance that Jaxon outgrows his tree-nut allergy.
So many emotions piled on at that moment. I started to get choked up. It scared me at the same time.
SO many questions.
After the peanut challenge, we would do a mixed nut challenge for the other “low” rated nuts, then save pistachios and cashews for last.
Any test that comes up negative, he wants me to start feeding them to Jax often to build up his immunity to the proteins.
I am not getting my hopes up too much, and I feel like we still have a journey ahead of us, but I am pretty hopeful that this all works out and am just feeling so emotional.
I called my husband right away and when he answered I was sobbing … and of course scared the shit out of the poor guy (because I never cry, like I said).
We have a lot of things to discuss with the doctor.
To be continued …
With that said, I had mentioned before how I’ve been trying to revamp some old recipes.
Many of them had nuts in them, and I wanted to take them out of the mix … like my cashew kale salad. I posted one version on The Friday Five the other day, and made a new one for our Memorial Day party this past weekend.
I am pretty obsessed with purple cabbage in salads:
Not only does it add a pop of beautiful color, it is also a POWERHOUSE antioxidant and nutrition-wise.
Kale is another nutritional superhero … but not everyone loves it.
It’s all about the dressing, and the massage to soften the leaves and make them taste less bitter!
Avocado makes this dressing super creamy .. be sure to pick a perfectly rips one. Too ripe or not ripe enough will make it taste BLECH.
I’ve had my glass citrus juicer for about 10 years, and it is everything.
Lemon and lime are also one of my favorite essential oils diffuser combos, just FYI! So refreshing … I even cheat and use the Vitality EOs in recipes when I am out of lime or lemon.
There’s a little nubbie thing at the top, push it, then remove it. If it is green, it is perfect, if it is brown, too ripe, if green but hard to press, it isn’t ready!
I always massage the dressing into jus the kale first. Then add the toppings and a little extra dressing and seasoning before serving.
You could add any type of crunch you like to this, like pepitas or hemp seeds. I thought this had the perfect flavor and texture combination for me!
Avocado Lime Dressing
- 1 ripe avocado
- 1/4 cup plus 2 TBSP Chosen Foods avocado oil
- 3 limes, juiced (or 2 drops Young Living vitality lime essential oil)
- 2 lemons, juiced
- 1-2 TBSP apple cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- a pinch of cayenne pepper
Place all ingredients in your food processor and blend until creamy. Refrigerate until you are going to use it.
- 1 bunch of kale, de-stemmed and chopped in small pieces
- 1 small head of red cabbage, chopped
- 1/2 red onion, sliced thin
- 3-4 ounces of soft goat’s cheese
- Himalayan sea salt, to taste
- Avocado lime dressing
Chop kale up into small pieces, and take out the stems. Massage 3/4 of the dressing into the kale. Add remaining ingredients and add the rest of the dressing, toss, and add more Himalayan sea salt if needed!