Three days after we got home from the hospital we went rebel.
I was extremely frustrated with the twenty recipes I had been given — three of which contained sugar-free jello, which is sweetened by aspartame instead of sugar, a no-no in my book (because of medical controversies associated with it). Our dietician wouldn’t give us a username and password to ketodietcalculator.org until Monday (a wonderful website that enables parents to calculate meals for their kids based on their ratio and calorie count), which was one day away, and we were entering food war territory over the amount of heavy cream Drake had to drink with every meal. The only recipe I had in which the heavy cream was cooked in, was the eggs, butter and cream recipe, and I desperately needed more like that — in which the fat is “baked in the cake” so to speak.
Drake was so stressed out from the hospital stay and the gross food combinations we were trying to get him to eat that he wouldn’t even pick up a fork and feed himself. We set up the iPad for every meal and let him watch videos while we fed him, not a sustainable scenario at all! The first time I made the Breakfast Cookie recipe I was terrified about doing so because it was at a higher ratio, a 4:1 ratio rather than Drake’s 3:1 ratio (which I could have easily remedied in the ketodietcalculator).
Continue reading “An Ode to the Breakfast Cookie”