I’m excited to announce my new blog series, Getting Your Hopes Up: Stories of Healing Thru Diet and Nutrition.

Each month, I’ll be posting stories direct from parents like you. In their own words, mothers and fathers will share their experiences of getting their hopes up by choosing to use food and nutrition to help their child with autism, ADHD, and other developmental delays.

As a Certified Nutrition Consultant specializing in autism and related disorders for the past ten years, I’ve personally connected with hundreds of families whose children have benefited from diet changes. Their stories range from modest

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Dear Friends and Colleagues,

Welcome to 2012 – a year of change.

Before we share with you all that’s in store for Nourishing Hope this year, we’d like to take a moment to reflect on an amazing 2011 – and share our heartfelt appreciation for all of the parents and professionals that helped further our collective cause of hope and healing. Thank you for remaining connected with us!

January 2011: We launched a new NourishingHope.com website, along with a refreshed blog and 40 new posts this year!

A big thank you to Stacey Fenech, amazing autism mom and web designer,

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When I saw these at Lexie’s Kitchen, I had to share it with our readers!

They are simple, beautiful, and delicious!  As well, they are gluten-free, dairy-free and soy-free!  You’ll even get a dose of antioxidants or two while you’re at it!

Pomegranates are seasonal and available in winter.  Their red color is beautiful and festive, making them perfect for the holiday season.  Try them at your next holiday gathering.

Lexie has inspired me to add pomegranate to my “Chocolate Bark” – which I will share soon.

For now, check out Lexie’s recipe for Chocolate Pomegranate Clusters.

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An Easy-to-Make Delicious Meal Your Family Will Love

Thanksgiving is a holiday of food. Unfortunately for those with food intolerances, the prospect of a Thanksgiving meal rich in gluten and dairy leaves them saying “no thanks!” Traditional stuffing, a Thanksgiving favorite, is made from bread (wheat).   Gravy is made with wheat flour, and mashed potatoes are loaded with milk, cream and butter.  Pumpkin pie contains wheat and dairy. All of these foods are off limits for those following a gluten-free and casein-free diet (GFCF diet).

But you needn’t miss out on these delicious holiday dishes, nor the good times that

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Ingredients for Gluten-Free Stuffing

• 1 loaf gluten-free bread (cut into1/2 inch cubes).  I like Udi’s but any will do.
• 1/2 cup CF ghee (or other casein-free oil like pastured lard, coconut oil, or olive oil)
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 2 tablespoons sage
• 1 tablespoon thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1 ½- 1 ¾ cup homemade chicken broth from pastured chickens (not from a carton or can)
• 3 large eggs

Preparation:

Preheat oven to 325°

Chop celery and onion.

Prepare the breadcrumbs (or bread “cubes” to be precise).

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• 1/4 cup ghee (or a lard and expeller pressed coconut oil blend if you are not certain your ghee has all the milk solids removed)

• 2-4 tablespoons sorghum flour or sweet rice flour

• 2 cups of pan drippings strained through cheesecloth to remove bits (to make a large volume of drippings, add several cups of water to the bottom of the roasting pan, along with chopped onion and celery that you can place in and around the bird)

• Salt to taste

After gently melting ghee in a pot, sprinkle 2 Tablespoons of flour into ghee and

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