Every mom tells their son or daughter, “no snacks before lunch,” or “no dessert unless you eat your broccoli,” or “share the M&M’s with your sister!”
But things were different with Drake.
He couldn’t eat M&M’s or dessert – or broccoli or lunch for the matter. Everything he ate resulted in horrible stomach distress and other side effects. We went to doctors, who diagnosed my young son with gluten intolerance.
It's a funny thing - to tell your six year old they can't eat sandwiches with their friends at lunch, or pasta like their sisters, or crackers, or birthday cake. The list went on and on. Alongside Drake, I was also diagnosed as gluten-intolerant.
So I went on a mission – to feed my son and I with substitutes that tasted like the real thing. For months the mission failed. Breads that tasted like uncooked banana bread – without the banana. Crackers that could break a tooth. I ran around natural grocery stores buying grain mixes to make my own breads. I made a royal mess in the kitchen. Luckily, Drake was appreciative – he could tell I was trying.
I wish I could say that the hours in the kitchen made me into a gluten-free bread-baking machine. But they didn’t. Thankfully more options are now available for a gluten-free diet. Drake can enjoy breads, crackers, and he’s happy to eat fresh vegetables and fruits (most of the time). We also have found Van’s waffles to be a great breakfast (and dinner!) and love Van’s wheat-free French Toast Sticks for a quick snack.
A few years later, I was given another gift. See, I actually work with Van’s, helping educate mothers like me (and dads and grandmas and sisters and brothers) about Van’s -- a nutritious gluten-free option that doesn’t require a day in the kitchen and, most importantly, makes Drake feel like just another kid.