We just returned from a 10 day vacation in St. Petersburg, FL and a one day trip to Disney’s Magic Kingdom. Lyla had such a good time and we really enjoyed the time away. HOWEVER, it was a week of big changes for Miss Lyla. She decided to wean the day before we left. This left me scrambling to figure out what to give her to drink (she’s allergic to dairy, peanuts, and egg). In addition, she cut three teeth on vacation. I was like, “Well, what the heck….we might as well drop the morning nap while we’re at it.”
So we came home with a weaned, 7-toothed, one-nap-a-day 15 month old! I am so glad Lyla chose to wean on her own. My worst nightmare was having to tell her “NO” which would have been traumatic for both of us. Yet, I still have struggled with the emotions of weaning a child. I realize I’m dealing with a huge change in hormones. I get that. I just miss the sweet bonding time we had and the snuggles.
Enough of the mushy stuff. Back to the milk allergy. The options I looked at were rice, coconut, and almond milk. Of the three, coconut has the most fat. So, I found a great recipe for organic coconut milk that has the same amount of calories and calcium as cow’s milk! I’d like to share it for those that may have children with a dairy allergy. Oh, and one side note…Earth Fare in Knoxville had all the ingredients (including the BPA free cans of coconut milk).
Coconut Milk Tonic
Makes 1 quart
This drink contains the same amount of calories and calcium as cow’s milk and is high in good fats to stabilize the blood sugar in those active toddlers and children who, without good fats in the diet, will constantly be clamoring for refined carbs.
1 BPA free can of whole coconut milk with no additives
2 1/4 cups filtered water
2 TBL Grade B maple syrup (use a pinch of stevia powder for sugar free version)
1 tsp vanilla extract
1 tsp dolomite powder (KAL brand is recommended as it is tested for purity)
Mix all ingredients together in a medium saucepan over medium to low heat until all the dolomite is dissolved. Serve immediately or refrigerate.
Thanks to “The Healthy Home Economist” for this recipe!Sarah Myers