I have been off of the blog for a little over a month. This was mainly due because of another injury. I have a form of Joint Hypermobility Syndrome and this latest injury was the worst yet. It left me with several sprained muscle groups in my hip and got the femeral nerve involved. Four weeks on crutches and I am just now coming around. Why is this important for the blog? Because Owen will always need special food and being on crutches, plus the pain, put us in a hard place.

Fortunately, I make large batches of his favorite foods. This helped tremendously in the begining. He had hot and sour soup and lasagna (see "recipe" at the bottom of this post) for the first few days. When a friend offered to help me scooter through the groccery store, I purchased some lower frozen items like those twice baked potatoes and veggie curry. I don't remember the brand but they are veggie balls in a curry sauce. A serving is only 1 gram of protien. I also purchased tomato soup because he loves it and adding low-phe pasta to it makes a decent meal. Even with this though, Owen still had days when all that was available were higher foods. I was so upset, first at my loss of independence and then because I could not provide for the man I love. It was tough. If he had lost any weight during this time, it would have put me over the edge. 

Now that I am finally starting to heal, we are back on track with Owens diet. Lunch today was sauteed mushrooms on tapioca bread. Last night was chili. Mine had beans (no meat) his did not. Both had chopped summer squash, a little corn, chopped tomatoes, peppers and mushrooms. His was served on loprofin noodles, mine on regular elbow noodles.  I made it in one huge pot until it came time to put in the can of beans. His moved to a smaller pan at that point.

The lasagna I make is a bit different than what you would find in most books. With Owen, it is all about texture so this is what tasted good and had the right texture. Nine to twelve LoProfin lasagna noodles, cooked. Regular tomato sauce or homemade sauce, heated. California blend veggies (cauliflower, broccoli and carrots). Thaw the veggies and heat until barely warm. Puree in a food proccessor and add rice milk until it is the consistency of the ricotta cheese you would put in regular lasagna. If you have the shaker cheese by Cambrooke, shake in until desired flavor is reached. Owen likes it with and without. Layer the noodles, sauce and veggie mixture in an 9x9 baking dish. Bake at 350 until heated through.