45 Awesomism Days of the Holidays

We are super excited to be doing the 45 Awesomism days of the holidays!

As I have discussed in previous blogs… I have GAD, general anxiety disorder… And Peyton is as everyone knows well…  is autistic.

The holidays can be very stressful for everyone, but it can be particularly stressful for those who suffer with anxiety.

Nowadays… The stores start decorating for the holidays and pushing Christmas and Thanksgiving already in July… I kid you not, Peyton and I were in a store in July and they were taking down their Fourth of July items and putting up Christmas already!!

That can really add to the stress and anxiety of the holidays, because it seems like as it comes sooner and sooner it gets more and more in your head about the holidays.

I absolutely love Christmas! It is my favorite holiday… I have always really decorated every house I’ve ever owned to the max… Peyton loves Christmas as well, and as I get older.. I get less and less inspired to do all kinds of decorating.. dragging all the boxes out of the attic… Although we call ours a Texas basement because it is a walk-able attic, so it’s not as difficult… But dragging everything down, scrubbing down the house.. putting everything that was Up away and then putting up all the Christmas decorations takes a lot of work!

However; to see Peyton’s face be so happy and so excited, it’s all worth it to me!

I decided that this year I was going to do a 45 day long blog/video/pictures/craft/ideas/recipes/tips on my Website!.We will have everything in one place on our website… Also, we will have a dedicated Flipboard Magazine, A dedicated Pinterest Board… we will be having daily items on Twitter, Instagram and Linkedin!

I’m by no means an expert on helping lower your anxiety and/ or your stress… but I do know that with me, when I see tips that I can use, such as other peoples ideas.. it really does take a certain amount of the anxiety out of my life… So that’s what I’m hoping to do here! Just inspire people and help maybe lower your stress level, lower your anxiety by providing so many different things that can help you during the holiday seasons!

We will be covering Thanksgiving, Christmas Eve, Christmas, New Year’s Eve and New Year’s Day… as well as a few other surprises!

We have an Awesome Thanksgiving guest Blogger that you won’t want to miss his heartfelt Thanksgiving Blog.

I hope you enjoy our” 45 Awesomism days of the Holidays” and please share with your friends, family and anyone else that you think might benefit from it!

If you have any tips or ideas or would love to be a guest blogger, I would love to hear from you!

As always thanks so much for reading my blog and let’s get started…….. tomorrow we will start with a blog about some Thanksgiving tips

Here is a blog that I wrote a few years ago about the Stress I put on myself during the Holidays. Link: Traditions are made to be broken

Chef Lyn’s Dinner Cooking

Thank you, Lynne, AwesomismMom for this honor and the opportunity to be a guest blogger/writer for your wonderful site. Our community of people are important family and I am happy to be able to share my experiences both as a Personal Chef and mother of an autistic child.

Chef Lynn < The Personable Chef, talks about Dinner time and feeding our autistic kids/adults

 

Creating dinner each night takes planning and thought. Each person has their own likes and dislikes for sure. When you add an autistic/adhd child/adult into the mix you may be finding yourself becoming the short order cook you never wanted to be.

My younger daughter is almost 8 and was diagnosed with autism at age 2.( I don’t usually use the term higher functioning but that shares her story a bit)

From the beginning there were sensory eating concerns. As much as I could, I gave her various textures/colors and types of food so that she wouldn’t limit the already limited diet anymore.

At this young age she preferred smooth and sweet things. yogurt, sometimes hummus, juicer fruits those kinds of things. Getting enough protein was always the challenge. As she ages what her food looks like and smells like are very important to her.

“Its yucky or I hate it” is the famous phrase here even when she hasn’t tried something, (we hear this daily.)

Beyond my family…….

One of the biggest obstacles I have found over the years is the parent(s) (me included)

Many parents can be picky eaters and so what they don’t like they pass that off, the child(ren) decide that they won’t like it either.

And believe me when I say, even our body language about food teaches our kids how we feel about what we see and might be eating or not eating.

Typically, the biggest food obstacle is the food rut…. “My child(ren) young/adult won’t eat that, “

Did you ever try? Did you ever try again?

Eating the same thing each week too can become such a rut with the food becoming tired.

Now what…

Our taste buds are ever changing and reintroducing something may take some time but is usually worth the pay off.

We’re all guilty (me included) of staying with what we know works. It’s just easier and there are no challenges/meltdowns if we stay safe.

In order to expand their eating needs and foods we must stay diligent and teach them about what’s healthy eating and how to over come the challenges they may face.  All that we do for our autistic kids (therapies/ schooling, feeding, etc.) is a process. Life skills are of course helpful for life and very necessary.

What I know to be true, I’ve encouraged through many questions……

Having taught and cooked for autistic kids and their families I am asked frequently what can I do? Need help for getting them to eat something new.

My experience has been that all autistic kids, verbal, nonverbal with various functional limitations or otherwise will somehow communicate with us about food. We just need to watch/listen and deduce their wants/needs.

We know our kids of course…. Sometimes you need to go the extra mile and encourage otherwise. A healthier diet is but a trial and error situation away.

Here has been some of my suggestions

For the older more independent eater I usually suggest this (of course works with younger too) . If you eat “family style” put something you know they will like and chose on the table, this way they’ll have a success with choosing something when you want them to try something new. Praise them with what they chose and do encourage the new food. (example put the chicken nuggets you know they’ll eat if you’re going to introduce cooked carrots.) Do encourage a taste but don’t push if there’s hard push back. (keep re-introducing over a number of days)

When introducing a new vegetable offer it with no flavor added first (especially cooked) this way they get the flavor and texture without the added butter/seasoning or dip) Always add those later

Our OT told us in the beginning that at first, they may just have to see the new food. From there touch it, lick and then taste. Do these steps slowly and without much fuss from you. Remember sensory kids are often easily put off. The goal here is to get them to try something new. Take your time, remain calm and be as noncritical about their choices as you can, you never want food to be a battle.

If your child/adult comes grocery shopping with you experience the store if you can. Let them touch and smell the foods. Talk about what’s there. If they show interest perhaps purchase the food in hopes they will try. (Helping to plan the weeks menu and grocery list is also a way to add some excitement and skills as you talk about what will be created each night. This allows for some food confidence building should they be interested. )

Farmers markets are a great way to taste various foods. If your child/adult can stand crowds and all that entails a visit can be a great way for them to be outdoors and experience what is local in food.

Bringing our kids in some capacity into the kitchen, if they are receptive is also a great way for them to touch the food, perhaps wash and tear it up. To cut and taste it. Teaching the life skills again and giving them self esteem goes a long way for sure.

Kids in the kitchen

The above page will give age appropriate kitchen tasks should you go this route and need some insight.

I will admit that right now we are pushing her to try more and strongly encouraging her to eat. Broccoli and cauliflower have been the vegetables. Now she will also eat a meatball.

Dinner here is a great conversation sit down time , where we share about our day and talk food. When you’re a chef there is ALAWYS talk about food.

Enjoy your food, encourage new things through time and there will be success I promise.

“I love what I do and its reflected in the delicious food I create”  Chef Lynn

A few recipes ….

once you’ve introduced cauliflower in the raw state this is a great way to eat them, like mashed potatoes but yummier

 Equipment

Microwave safe bowl, sharp knife, cutting board, colander, potato masher, towel or paper towel

California mashers:

Serves 4

Head of cauliflower washed, and florets cut off stem

Either steam, microwave or boil on top of stove

Butter or butter substitute 2tbsp (more is you desire)

2tbsps cream cheese

¼ cup shredded cheese of choice (mozzarella usually good for our kids as it has a milder flavor)

Salt to taste, pepper if you’d like

¼ cup Grated Parmesan cheese is delicious too but can be a much more pungent flavor, some kids like where others not so much. If you do use parmesan you won’t need the salt.

 

 

Putting it together…..

I like to micro-wave them

In microwave safe bowl add the flowerets with a tbsp or two of water, cover bowl with paper towel. Microwave on high in increments. Start with 3 minutes. You want the cauliflower to be really soft. May take up to 6 to 8 minutes (depends on your microwave and yes climate) (add more water if dry as you check)

Careful taking bowl out of microwave will be very hot…

Now you need a potato masher (older child/adult could do this)

While still hot to melt the cheese add the butter (butter substitute) and cheeses, mash until desired consistency.

Enjoy this delicious side dish

PS if there are leftovers can add an egg and mix-up, form into patties and in a pan sauté them on medium high heat turning once for about 8 to 10 minutes roughly. Another way to use the leftovers.

Breakfast for dinner

Everyone loves pancakes….

Equipment:

Bowl, wooden spoon, spatula, fork, measuring cups, frying pan or griddle, spoons , small bowl to melt butter

Serves 4

Ingredients

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar (when I use apple sauce or banana I don’t use)

2 teaspoons baking powder

½ teaspoon salt

1 cup milk (I use unsweetened almond)

2 tablespoons unsalted butter(melted)

1 large egg

¼ tsp pure vanilla extract

Dash of cinnamon ( I use ¼ tsp or more as I like the flavor, could also use pumpkin spice)

Other variants … unsweetened apple sauce in place of egg,

2 tbsps. natural peanut or almond butter (good for protein)

mashed small banana

¼ cup oatmeal for texture

Instructions

Mix all dry ingredients together in a big bowl, add the egg or unsweetened apple sauce or banana, milk and melted butter

If using cinnamon or other flavoring add now before mixing.

Stir until combined.

Heat pan to medium high (turn down once first side is on pan/griddle)

…For each pancake, spoon 2 to 3 tablespoons of batter onto pan or skillet.

Cook until surface of pancakes has some bubbles approximately 1 to 2 minutes.

Flip carefully using spatula, and cook until browned on the underside,

1 to 2 minutes more.

Serve with your favorite topping

Enjoy

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http://www.thepersonablechef.com/index.html

https://shapingherworldwith-autism.weebly.com/

@shapingherworld (autism)

@personablechef

Friday Cup of Coffee

I absolutely love a great cup of coffee… Mark and I make ours with a French press… We buy flavored coffee and add flavor creamer‘s… I add cinnamon to mine as well, Mark is not a big cinnamon fan like I am… So we have two different containers for our coffees… As well as two different French presses.

Many don’t know it but yeah man what is the “birthplace“ of coffee I actually didn’t know that until I went to Yemen. I was given some coffee as a gift when I was there, and I must say it was some of the best coffee I’ve ever had.

It isn’t only the coffee itself though, the location, countless etc. is part of a truly awesome “coffee break” experience. One of my favorite times of the day when my older kids were younger was to sit with my legs in our pool and drink my morning coffee… We live on an acreage And it was so quiet and peaceful.

It was a nice way to start my day before the stresses of kids, homeschooling work etc. started. My kids used to buy me coffee mugs for presents and to this day I cherish them and other personal mugs! There’s something comfortable about a quiet coffee time. It comes the mind and the body. As my older kids become adults they still didn’t understand why I valued my morning cup of coffee, as they now have their own morning rituals.

One of my new favorite morning rituals… Is my Sunday morning ritual, where I go and sit in the fire side café at the Woodlands United Methodist Church… And have my coffee and listen to the church service… It is a wonderfully comfortable and calming place… There is a big fireplace cozy leather chairs and couches… The coffee is wonderful and the ambience is even better. I cherish my morning coffee… Not so much because of where I have but What it means to me. Do you have a morning ritual that you really enjoy?

Do you have something that helps you face the anxieties and stresses of each day? I’d love to hear it…

Cinnamon Vanilla Coffee Creamer Recipe:

Ingredients:
14 oz. can sweetened condensed milk
1 3/4 cup Milk
1 TBSP vanilla
1 1/2 heaping tsp cinnamon
1 TBSP brown sugar
Instructions:
1. Add condensed milk and milk to blender and combine
2. To the milk mixture, add the vanilla, cinnamon, and brown sugar.
3. Blend until well combined, make sure the cinnamon is well mixed in.
4. Store air-tight in refrigerator.
5. Shake well before each use it as the cinnamon tends to settle at the bottom of the jar.

As always… Thank you for reading my blog and have an awesome day.

Cream Puffs Recipe

I am so happy to have as my guest blogger today.. my great niece Hannah!!Here is her favorite recipe for Cream Puffs

She is only 8 years old, but is already and awesome cook/Baker!

She loves to cook and bake and I asked her to share with us, one of her favorite recipes.

She does change the recipe a bit by putting powder sugar on top or powered cocoa! Both of which are awesome variations. She also, said you can change the fillings if you don’t want ice cream.

She said the hardest part of this recipe is “not eating the chocolate”

She said the recipe is very easy to make… her one suggestion is to make sure you you stir really fast because the ingrediants are still hot…so when you add the eggs make sure you do not let them cook!

Thanks for reading my Friday Food Blog with my Guest Blogger Hannah…

 

 

 

Here is a list of ingredients needed:

  • 1/2 cup water
  • 4 Tbsp +2 Tbsp butter
  • 1/4 tsp salt
  • 1/2 cup flour
  • 2 eggs
  • 1/4 cup chocolate chips
  • 1 pint vanilla ice cream/whipped cram/pudding

A list of tools need for cooking:

  • 6 or 12-cup muffin tin
  • Cooking spray
  • Medium pot
  • Liquid measuring cup
  • Measuring spoons
  • Rubber spatula
  • Dry measuring cups
  • Large bowl
  • Whisk
  • Small microwave-safe bowl
  • Serrated knife
  • Cutting board
  • Ice cream scoop

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Start adding water, 4 tablespoons of butter and salt to medium post. Then heat over medium-high until it’s melted and boils
  3. Add flour. Stir it with spatula until the paste becomes thick
  4. Cook it for 1 minute, constantly mix it up until it turns into a smooth ball of dough, then remove from heat and set aside
  5. Crack the eggs in a large bowl, throw them away and then wash your hands. Whisk until it’s smooth
  6. Add dough for egg. Mix it with large whisk vigorously until it turns smooth and incorporated
  7. Divide the batter between 6 muffin cups and fill them each about halfway
  8. Bake and set the time about 30 minutes or until it’s puffed and deep golden brown, let it cool down for 10 minutes
  9. Spoon in your ice cream/pudding/whipped cream
  10. Dip in Chocolate

Homemade jalapeño chicken pot pie

About  a month ago my brother-in-law gave us some amazing  homegrown jalapeño peppers. I’ve never been a big fan of jalapeño peppers… But these were so good, I couldn’t eat enough of them.

Mark used most of them to make some amazing stuffed peppers … But I put three large ones of them in the freezer.

We’ve had our first real cold snap here in Houston… So I was thinking tonight of something that I could make that would warm us up… Wow we decorated for Christmas.

We have Christmas music on in the background… Waiting for the next football game to come on and I just really felt like having a really cozy dinner. Peyton loves chicken pot pie,so I thought why not try my own recipe from scratch.

Being as my house is all torn apart because we’re decorating… I wanted to make something quick and easy. This is a great recipe for the holiday season… Because as you get so busy you can quickly still prepare a meal. Turkey can also be substituted for chicken.

As with all my recipes… Please make sure that you don’t have any food allergies, and that your food is fresh and make sure it’s thoroughly cooked… Basically all the disclaimers!

While you’re waiting for this to be baked… Please head over and check out Peyton’s business! https://teamawesomism.com/

Would love any and all feedback! Have an awesome day… Thanks so much for reading… Remember sharing is caring 🤗

Ingredients:

-1 cup frozen mixed vegetables
-1 1/3 cup cut-up cooked chicken..
– 3 large finely chopped  jalapeño peppers
-1/4 cup finely chopped red onion
-1 can (10.5 oz) condensed cream of jalapeño soup
-1 cup Biscuit mix
-1/3 cup milk
– 1/2 cup shredded cheese
– 1 egg

Directions:

Heat oven to 400ºF. Mix vegetables,jalapeño  peppers,onion, chicken and soup in ungreased 9-inch glass pie plate or casserole dish
Stir together remaining ingredients with fork until blended. Additional milk can be added if too dry. Pour into pan.
Bake 30 minutes or until golden brown.