About Christy Anderson Brekken

In no particular order... Instructor and Researcher, Department of Applied Economics, Oregon State University. Educational background: University of MN Law School, 2005. MS in Ag and Resource Economics, Oregon State University, 2011. Teaches: Agricultural Law, Environmental Law. Mother: brilliant 9 year old boy; brilliant 6 year old girl with benign myoclonic epilepsy on a modified ketogenic diet therapy. Married to: Ted Brekken, OSU Department of Electrical Engineering. Ride: Xtra-cycle Edgerunner with kid seat; 400-pound cargo capacity. Grew up: Devils Lake, ND. Lived in: Minneapolis/St. Paul, MN, Pohang, South Korea, Trondheim, Norway, Corvallis, OR. Interests: Cooking, knitting, eating, yoga, laughing, hiking, traveling, staying sane.

Candy Cane Cookies

What does your kid do when innocently offered sugar? What do you do?

We are lucky that Nora informs people that she has a “special diet.” She doesn’t make a fuss. I make sure we thank them for the gift or offer, give a short explanation and try to re-direct the conversation.

This week, the kids’ swimming teacher gave them 3 candy canes each, of different flavors, wrapped with a ribbon. It was nice of her and she didn’t know about Nora’s diet. There is not reason for her to know the details, they just swim! Nora took the candy canes but said she had a special diet. Anders and I gave the short explanation, which usually is something like “she has epilepsy and can’t have sugar.” To redirect, I suggested that we could use them as decorations on our Christmas tree. The kids thanked her for the present.

Anders really does a good job for a 7 year old, but he can’t help but blurt out, “but I can eat one later, right?” I try to tell him that we will discuss it later, but he can’t help but bring it up repeatedly. Somewhere in there I remembered making candy cane Christmas cookies in the past, and suggested that we could make some for Nora so that she can have a “candy cane” too. Then I was committed.

We had already made the Coconut Cut-Out Cookies from www.ketocook.com into Christmas Cookies, so I knew I already had a recipe. We just had to make the shape.

I made a double batch of the Coconut Cut-Out Cookie recipe and divided it into 2 balls of 101 g each. FYI, this time I increased the coconut oil to 16 g and the butter to 29 g to make it a 3.5:1 ratio for Nora. I also do not add as much no-carb sweetener as called for in the original recipe.

One ball I left in it’s original color and flavor. For the other ball, we added 4 drops of red food coloring and a few drops of peppermint extract, mixing well to get it fully incorporated.

Then I weighed out 8 g balls of each mixture, so that each cookie is made from 16 g of dough. That makes serving them much easier because they are a uniform weight.

If you have older children, they will like to help you shape the cookies. Just like soft playdough, roll each 8 g ball into a long snake shape, about 5 inches. You will have 1 pink string and 1 “white” string. Then carefully twist them around each other and form into a candy cane shape. I found the the dough tended to break a bit, but you can easily keep smushing it back together to get a compact cookie. As you wrap the strings around each other, press together to form a single compact stick of dough.

Forming each one took 2-4 minutes so the dough tended to dry out. Part way through I realized that I should keep the dough moist and put a damp dishcloth over the top of everything, both the formed and un-formed dough.

Nora wasn’t able to do that fine motor work with the precision needed to make a candy cane shape and just wanted to play with it. I let her try to form hers, then we just mashed her dough together into a round pink and white cookie because it was beyond repair. It will still taste the same.

The double-batch of dough with 16 g per cookie made 12 candy cane cookies. Because they were a bit thick, they took 8-10 minutes to bake through. They turned out quite sturdy! a few broke when they were picked up and waved around (4 year olds tend to do that), but they were not crumbly at all. Nora was able to dip hers in tea. I tried the littlest cookie made from leftover dough and it tasted good. I think the coconut flour gives it a bit of a dry texture, even with all of that fat, so it is perfect for dipping. Anders and his friend Henry really really really wanted to try one even though I offered them sugared snickerdoodles, so I let them split one and they liked it too! That’s the ultimate taste test! Also, it signals that food that looks fun is always good to eat.

With less than a week left until Christmas, I’m going to dole these out slowly so that I don’t have to make them again until next year. They were fun, but time consuming. Make it a fun holiday activity with your keto kid and enjoy the smiles.

Mexican Chocolate Protein Cupcakes

Holiday goodie #4: Mexican Chocolate Protein Cupcakes! The texture of these cupcakes is near perfect for a gluten-free, low-carb cupcake. I am proud that I seem to have nailed a recipe on the first try. I was due for some good luck.

Mexican Chocolate Protein Muffin and Raspberry Cream Cheese Frosting. Click on the picture for a larger view to see details and the texture of the open cupcake.

This was inspired when Nora was invited to a birthday party for her friend Fiona that would feature chocolate cake and pink frosting. I have been reluctant to make any chocolate baked goods for Nora because one of her breakthrough seizures early in the diet therapy came after I made her MAD-approved brownies. She has since been having cocoa periodically with no problems: occasionally a touch of cocoa in her cream to make her hot chocolate and 4 g of 85% dark chocolate in her Chocolate Chip Keto Ice Cream Pops. I was careful in making these cupcakes not to give her any more cocoa than she has already been having in other treats. I know it’s likely superstition at this point, but I have no interest in tempting any breakthrough seizures.

To round out the flavor profile, I added cinnamon in equal parts with the cocoa powder. Hence, the Mexican chocolate flavor and a nice warm holiday ambiance.

And the protein? That was partly to balance the carbs and proteins in this snack to make it more keto-diet friendly, partly to use the 2 pounds (that’s ~900 g) of whey protein isolate in my pantry. 5. Grams. At. A. Time.

I know your next question: “Why in the blazes do you have 2 pounds of whey protein isolate in your pantry?” I think the answer is obvious, but I will indulge you: I aspire to make Nora into a body builder. Ok, you got me, that’s not really the reason. I aspire to be a body builder. In another lifetime.

Now for the truth. When we started Nora on the MAD diet 1 year ago, the lower ratio meant a much higher protein requirement each day. We felt like we were stuffing her full of protein constantly, so I looked for ways to replace carbs with protein wherever possible. I also read on gluten-free blogs that whey protein produced superior baked goods, so I wanted to experiment with recipes. The only whey protein isolate in town that was free of added sweeteners or flavors came in a 2 pound tub at Stoker’s VitaWorld (that’s right, it’s as groovy as it sounds). As Nora moved to the higher ratio keto diet, she needed much less protein and more fat. Actually, she was happier and able to eat about the same number of calories on a higher ratio when we replaced protein with fat. Everyone was happier and closer to seizure-freedom.

But I was left with almost 2 pounds of whey protein! The recipes I made back then were not clear winners because they didn’t stay with us. I should find some of them and try again. In the meantime, I’m happy that I was able to incorporate a bit of it into these cupcakes. Slowly but surely I will use it. It’s good through November 2013. One more year on the diet, one more year to use the whey protein.

My starting point for this recipe was the Basic Chocolate Cake recipe at www.ketocook.com, but I wasn’t comfortable with it because of the high cocoa content. As you can see I made some substantial changes to create this recipe, but followed the general proportions of dry to wet ingredients. I frosted them with my Raspberry Cream Cheese Frosting, made at a slightly higher ratio than I’ve used before, which is posted below as well. To achieve a 3.5:1 ratio, I used 1 cupcake and 20 g of frosting. Varying the amount of frosting will achieve different ratios.

As always, use this as a starting point for your own recipes and re-calculate using your exact ingredients.

Mexican Chocolate Protein Cupcake. Ratio is 2.3:1. Nutrition per 47 g cupcake (whole recipe makes 3 of these). Nutrition analysis by www.caloriecount.com

Mexican Chocolate Protein Cupcakes
10 g Bob’s Red Mill Organic Coconut Flour
5 g Ultimate Nutrition whey protein powder
3 g Rapunzel Organic Cocoa Powder
3 g cinnamon
pinch sea salt
1 g baking soda
28 g Strauss European style butter, melted
20 g Thai Kitchen Premium Coconut Milk
20 g Organic Valley Heavy Whipping Cream
50 g egg, beaten

Preheat oven to 325 degrees.

Mix dry ingredients well. If you want your cupcakes more chocolatey, you can certainly add more cocoa powder, up to 5 to 6 grams will probably be good. I also added about 1 gram of Sweet Leaf Stevia Sweetener, and you can add sweetener of your choice. Remember to re-calculate with your ingredients and measurements.

In a separate bowl, whisk together the wet ingredients: Melted butter, coconut milk, cream and egg. Pour the dry ingredients into the wet and stir well, removing lumps.

Divide into 3 silicone cupcake molds, 47 g of batter in each. Bake for 14-17 minutes or until done. If you depress the top of a cupcake lightly, it will spring back. Or when a toothpick inserted in the center comes out clean.

Check it out. One of these beautiful full-sized cupcakes has only 1.8 g net carbs. I kept waiting for them to fall, but they didn’t! They kept their perfect cupcake shape and popped out of the silicone molds like a dream (you have to turn them inside out after they cool). They had a nice dense but airy cupcake texture, and you know that a keto cupcake will never be too dry.

 

Nutrition breakdown for 20 g of Raspberry Cream Cheese Frosting. This is the amount that I add to the Mexican Chocolate Protein Cupcake to take the ratio of the whole snack to 3.5:1, 243 calories

Raspberry Cream Cheese Frosting
30 g Organic Valley Heavy Whipping Cream
88 g Primrose cream cheese
70 g Strauss European style butter
12 g raspberries

Blend all well with a mixer and serve. Full recipe makes 200 g of frosting, or 10 servings at 20 g per cupcake.

You can add a no-carb sweetener to taste. I often use a touch of Nora’s Cytra-K for sweetness and pinkness. You could also use food coloring if it is approved by your dietician and ok for your kid.

Ratio is 10.8:1. I have used it to top the Coconut Cutout Cookies and other treats. When refrigerated, it hardens nicely so you don’t have to worry too much about smashing it. Leave at room temperature to soften.

I know that www.ketocook.com also has a buttercream frosting recipe that uses protein powder. I will have to give that one a try as a new way to use the whey (heh).

Holiday Cookies

Tis the season for holiday treats! Nora and I have been experimenting with several great recipes. At the moment she has 4 different types of goodies in the fridge to choose from!

Three cookie recipes come from www.ketocook.com. The fourth is a new chocolate cupcake recipe that I concocted this weekend, which I will put in a separate post. I am including the links to the original cookie recipes and you can get the recipes and nutritional information there.

Coconut Flour Cut-Out Cookies

This recipe made lovely dough. It was rollable and easy to cut and work with, at least compared to traditional Christmas cookie recipes I have made in the past. I was able to help Nora roll the dough, she cut the shapes, and I could scrape them carefully from the parchment paper and move them to the baking sheet.

How to weigh and serve different cookies was my conundrum. Of course, each cookie will be a different weight because of differences in thickness, even if you were to cut only 1 shape. But who wants 1 shape?!? What to do? How to serve?

Dawn at ketocook said that she makes and serves 1 batch of dough at a time. Then they can cut any shapes as long as they get all of the dough into the cookies. But Nora is smaller and I don’t want to serve her a whole batch at a time. I could halve the batch or do some other portion for each snack. That’s totally doable. But I tried something more complicated (I know, you are not surprised). This is my method for serving other batch recipes that I have been experimenting with, so you will see this again.

As Nora cut the cookies, I weighed them on the scale and recorded the pre-cooked weight for each pan of cookies. We lost about 1 gram of dough to the parchment paper and cutters out of 194 g in our double-batch. With wetter dough it would be necessary to weigh the amount of dough going into the oven (which is just a preview for a future bread post).

After each batch was baked and cooled, I weighed them again. They each lost about 10-12% of their weight in the oven, due to water cooking out. We went from 194 g of dough to 172 g of cookies.

Now we could figure out the nutritional content of each gram of baked cookie. We took the nutritional information of the total dough and divided it by the total baked grams of cookie. To give an example for net carbs, if you calculate the nutritional information per gram of dough, you have o.06 g net carbs per gram of dough (12.6/194). When you divide the nutritional information by the total baked grams of cookie, you get 0.07 net carbs per gram of cookie (12.6/172). Cooking makes them a bit more dense. So if you are baking then weighing out cookies before you serve them and calculating per gram of dough, your estimating error is causing your kid to eat a bit more carbs than you were planning. With these cookies it doesn’t make a big difference, but I am experimenting with using this method for wetter batch doughs in the future where it will make a bigger difference.

Now when we serve Nora these cookies, we can let her choose 1 or 2 of them, weigh them, then figure out the right amount of icing to add to them to bring the ratio up to 3.5:1 for her. For the cookies pictured, I used the cream and coconut oil icing recipe from ketocook.com, although I confess that I didn’t get it to smooth and harden properly because I was in a hurry when I was making it for the first time. I also blended in some strawberry for color. It would be worth another try when I have the time and patience.

The sprinkles are Cake Sparkles by Wilton, made from gum arabic and artificial coloring. My independent research told me that gum arabic is a fiber so it does not add to the carb content and we add just a pinch to her cookies. I don’t know if this has been keto-approved by the Charlie Foundation, so ask your dietician before using. We have had no problem with them. We now have them in pink (pictured), green and red.

This cookie-by-cookie method is not a time saver. You have to frost each cookie individually with the right amount of icing to be at ratio. You can do that each time you serve them, or pre-frost them, but then you have to keep track of how much is in each cookie. Last night I frosted the last 5 cookies so that they are ready to go, and taped a cheat sheet to the container: “red ornament, 7.2 g cookie, 1.5 g icing”… etc. Next time I would do Dawn’s batch version and serve them as a stand-alone snack. Nora is happy. Live and learn!

I would also make this recipe for the rest of the family with a bit of sugar. I liked the coconut flour, but they are a little flat to my taste without the sweetener and I personally don’t like the taste of the little bit of stevia sweetener that I added to Nora’s, about 1/3 of the amount called for in the original recipe. Nora doesn’t mind a bit. Pretty = Delicious

Melt Away Cookies, a.k.a. Russian Tea Cakes or Snowballs 

This was the first holiday cookie I tried because it’s fast. I don’t have a picture, and the picture at the link is much prettier than the cookies I made!

Again, you can serve these as a whole batch for a snack, but I made them 5 g each and pressed them into little holiday candy molds. They are in my Excel database as 5 g cookies so I can serve as many as makes sense for Nora’s snacking needs. They are not at ratio for Nora, so I serve them with tea and cream to make a complete ratio snack.

Snickerdoodles!

Nora loves this recipe! I love this recipe!

I brought this recipe up to 3.5:1 by increasing the butter to 25 g in a batch.

To make these, I bought a Cookie Press hoping that it would make pretty cookies at a uniform weight. I tend to be resistant to buying more kitchen gadgets, but this was already 40% off with other Christmas items at the beginning of December. Seemed like it was worth a shot at $6. But I’m still astounded that they already discounted the holiday stuff and had aisles filled with Valentine’s stuff. In a few years the new holiday merchandise is going to be hitting the shelves in July and discounted in August. Good grief.

The Cookie Press worked fairly well. It works like a caulking gun. You put the dough into a cylinder and a plunger pushes the dough out through your chosen mold at the bottom. It is 1 click per cookie, so it is quite uniform. We refrigerated the dough so that it was a bit firm, but not hard. We put a small piece of parchment paper on the gram scale and Nora gave the Cookie Press one squeeze directly on to the gram scale. Then we had to hold the parchment paper down while pulling the Cookie Press away, leaving the cookie behind. It has helpful to have 4 hands working on it!

Doing it on the gram scale let us weigh each cookie easily. After the first cookie, the rest were close to 6 g each for both of the shapes we made. If it was slightly above or below 6 g, I just took a dab away or added a dab more dough. Then we moved the small piece of parchment paper with cookie to the cookie sheet and did the next. It was quite easy and Nora enjoyed it. Now we have cookies that were made with 6 g of dough each so we can calculate the nutrition per cookie and serve easily. And they are at ratio!

The original recipe tells you to make small balls, roll in cinnamon, then flatten. That is also an easy way to make uniform sizes. I was not able to roll them in cinnamons because of the Cookie Press shapes, so I had a clever idea (if I do say so myself): I put the cinnamon into a tea ball and sifted it over the shaped cookie dough. It worked great!

I made one batch for Nora and they were eaten over the course of the day that I made them. So I made 2 more batches later that day and have about 20 in the fridge for easy snacking.

I also made the same recipe for the rest of us, with a bit less butter and about 1/4 c sugar. They are so good! And so much easier to plunk them straight onto the cookie sheet when I don’t have to weigh each of them. Oh joy! I will be making them for myself again very soon. The first double batch for the family disappeared over the first day–and not only into me, mind you, I also have a 7 year old boy to feed. I will be making more for the rest of us very soon too.

Thanks Dawn and Tiffany at ketocook.com for the fabulous recipes! You make keto-parent life easier and many happy keto-kids.

And now it’s December…

About 1 year ago now Nora first entered ketosis. Oh, those were a first few bad days. She would lie on the floor moaning for toast. I thought that she might chain herself to the refrigerator until we gave her toast and jam. But we survived a long difficult weekend and came out the other side, to ketosis and the first glimmer of Nora getting better after 3 months of myoclonic seizures.

Now she has been seizure-free for over 7 months. Her seizures did not stop right away. We eased into diet therapy by starting with the Modified Atkins Diet, tightening the ratio and spreading her carbs more evenly through the day because we notice that it helped. On Christmas Day last year we had been having success for several days, but decided to celebrate by giving Nora 1/4 piece of toast as some of her carbs for the day. By the afternoon, she was having myoclonics again. So we learned to feed her a more traditional keto diet by trial and error, while consulting with her dietician. After tightening up the diet her myoclonics stopped, but she had a few more early morning tonic-clonics every month or two. After the last one in April 2012 we tightened her ratio to 3.5:1 and she has been seizure-free ever since. What a relief.

Nora has been great lately. We haven’t posted much because life has been busy and we’ve been chugging along with the daily routine. This is a case of “no news is good news.” Nora has been happy with her same-old recipes for the most part. I had done a lot of baking before our quarter started at OSU, so we had plenty of food in the freezer to make it through these busy weeks. I’ve done a bit of baking since then, but the recipes are waiting for another try before I post anything new. On top of it, a recipe for a flaxmeal-based bread fried my hand mixer (there was smoke), so that recipe will have to await new technology at our house!  Nora loved the bread and got to have some PBJ sandwiches, so I hope I can make it again and post the recipe soon.

Our one bit of news is that the kids were both sick about 1 week ago. Nora threw up once before bedtime after complaining of a stomach ache, but she was keeping down all of her Cytra so we didn’t feel that we needed to call the doctor. The next day we reduced her calories and fed her as simply as possible while maintaining her ratio and Cytra rations, but thankfully she kept everything down and felt better. A minor illness was nothing more than a few days of watchfulness and worry, but I felt more at ease because I had just created our illness preparedness plan!

For Thanksgiving dinner I made Nora smashed celery root with cream, cranberry sauce, stuffing made from her most recent flax bread, and chicken. She complained about the whole meal and we had to spoon it into her. I just had to attribute it to the pickiness of a 4-year-old. She had her Keto-Perfect-Cheesecake for dessert, so all’s well that ends well.

Now that our quarter at OSU is over, we are getting ready for the holiday season. I’m going to make some of the cookie recipes from Dawn and Tiffany at ketocook.com as the new treats for this month. I may stick with those tried-and-true recipes, but if I come up with anything new and interesting you will find it here.

Now that we are 1 year into the diet, we can look back at our ups and downs. We can be grateful that we have come this far, and the year ahead doesn’t look so uncertain and daunting. We are finally starting to believe this is really working in the long term, although there will always be a bit of uncertainty about Nora’s seizure threshold. I’m sure that will always be with us. But most of all we are so very grateful to be here with hope for the coming year. Being in the groove never felt so good.

 

Illness Preparedness Plan

Disclaimer: This is not personalized medical advice. It is intended to raise awareness of potential implications of treating illness while on the ketogenic diet. Contact your ketogenic diet team and primary care doctor to set up individualized protocols in the event of illness.

It’s cold and flu season. We’ve already been through a few minor colds this fall and early winter, but we are thankful that none of us have suffered much beyond a cold. It feels a little unfair when your keto-kid, who is already under medical treatment and scrutiny everyday (as much as we try to be “normal”), suffers from a virus or bacteria that takes over and makes her feel miserable.

But for a keto-kid, a typical virus or bacterial infection has the potential to spiral into a prescription to treat it, acidosis and/or a hospital stay.  If not handled properly, a medication or hospital stay has the potential to spiral into a loss of ketosis. A loss of ketosis has the potential to spiral into new seizures. All from a little virus? Yes, so be prepared.

Some of this information was gleaned from the Charlie Foundation Symposium on the Ketogenic Diet, which I attended in September. Other information came from our ketogenic diet doctor in the letter that he sent to Nora’s pediatrician after our last appointment with him (it’s nice that he copies us on the coordination of care letters). I’ve been intending to create a 1-page cheat sheet of do’s and don’ts in the event of an illness that goes beyond the sniffles, and I think every keto family should be aware of these issues if your medical team has not brought it up with you.

Talk to your doctors and make a plan for illnesses. As the parent, you are the one that is constantly in the room when your child is receiving medical care, and you are the last line of defense in making sure treatment is consistant with the ketogenic diet.

Prevention Prevention Prevention!

Ted has instituted a strict hand washing policy at our house, and it’s reinforced by both me and Nora’s nanny, Laura. Nora is indoctrinated: after using the bathroom and before eating, wash hands while singing ABCs. We also remind them to wash hands after we come back home from anywhere. We meet occasional resistance, particularly when Nora is hungry. We also meet sibling rivalry when both of them want to crowd into the sink at the same time (sheesh). But clean hands are the most effective way to avoid illness.

Get a flu shot! Our whole family had their flu shots as soon as possible this year. During our last visit to the keto clinic in October we asked about the risks and benefits of getting a flu shot, and Dr. Wray overwhelmingly was in favor of getting the shot. He tried to arrange for both kids to get the shots before we left his office, but the hospital wasn’t ready with the kids shots yet (he was frustrated!) They had to wait a few more days, but got their shots at their home clinic and had no problems beyond a sore arm. A dose of prevention.

Medications

The Charlie Foundation Symposium included a great talk by Michelle Welborn, PharmD (Doctor of Pharmacy). She went through several drug interactions and considerations for kids on the ketogenic diet. It didn’t occur to me before this talk that there might be common prescriptions to avoid. When Nora is sick and we have to take her in to urgent care or the pediatrician, I would not expect them to be aware of these details of the ketogenic diet so I will bring in my list of “don’ts” so that we can find the best possible course of treatment.

Many viral or bacterial infections in the respiratory system lead to inflammation which is commonly treated by steroids. However, be aware that steroids are anti-ketogenic. Using a steroid may decrease ketosis, which could potentially lead to a resurgence of seizures. Make sure that your pediatrician is aware of that fact and consult with your ketogenic diet team. The benefits of the steroids might be worth the risks of decreasing ketosis, but your team might have other treatments or give other recommendations for maintaining ketosis while on steroids.

Antibiotics are also commonly used to treat bacterial infections, from ear infections to pneumonia. Of course, the children’s formulations of the pink liquid will be full of carbs, so you will have to find an alternative delivery method (which we have thankfully not explored yet, but it’s worth noting). Michelle said that a class of antibiotics called cephalosporins (e.g., Keflex) are known to increase seizure activity in general. I’ve tried looking for more information about other antibiotics to avoid but have not found anything, so ask your doctor if there are antibiotics to avoid, based on his or her experience treating kids on the ketogenic diet.

As an aside, Michelle also noted that acetaminophen suppositories are available for pain relief. Thankfully, we have not had to go there. Of course, children’s acetaminophen (Tylenol) and ibuprofen (Advil, Motrin) liquid formulas are full of carbs, so to administer a pain reliever to Nora we have crushed up the appropriate amount of an adult tablet (ask your pediatrician for the dosage based on your child’s weight before an illness strikes). It doesn’t taste good, but it can be taken with a shot of liquid or bite of cream cheese or butter. Michelle Welborn also noted that carbs can be absorbed rectally, so don’t try the children’s liquid formula as a suppository (I would not have been creative enough to consider it, but apparently someone has!)

The Charlie Foundation also maintains a list of low-carb and carb-free products, including typical over-the-counter products needed to treat an illness. Keep it handy.

Vomiting and Hospitalization

As we have mentioned before, many keto kids have high blood acid levels. It’s a common side effect of the diet. Nora runs a baseline high blood acid level now, even though she is on 2 packets of Cytra-K per day to bring it down (alternatively, the doctor refers to it as a low bicarb level). It is not at a level that makes her ill now, but if it gets lower she could get very ill from blood acidosis.

After our last visit with Dr. Wray at the keto clinic, his letter to Nora’s pediatrician gave this recommendation, which he stressed to us during the appointment as well:

If there is nausea or vomiting, she may promptly need IV fluids given her acidosis. Increasing her Cytra has not brought her bicarb up, it does not seem to be affecting her now, but certainly as we enter the viral season this may be an issue. Certainly if she is vomiting up her Cytra-K, she could fairly rapidly become excessively acidotic and may require help. If she does go to the emergency room, it is important that she not get intravenous fluids with dextrose or lactated Ringer’s as these will take her out of ketosis.

If Nora starts vomiting, our first call will be to Dr. Wray’s office to make sure he is aware of the situation and he can be in contact with the primary care doctor if necessary. Symptoms of blood acidosis are lethargy, vomitting … pretty much the stuff of the flu. So it would be difficult to impossible to tell if she is suffering from further acidosis if she gets sick. Dr. Wray is recommending to err on the side of precaution and get her extra fluids via IV if she cannot keep anything down.

If he recommends going to the ER for IV fluids, we will be sure to verify that her IV fluids do not contain glucose, dextrose, nor that they use a lactated Ringer’s solution, all of which are listed as contraindications in his last set of notes. I quickly looked up lactated Ringer’s solution and learned that it is a fluid containing dextrose and several minerals (potassium, sodium, calcium, chloride). Presumably she should have an IV solution containing minerals but without the dextrose, or with a much smaller concentration of sugar/starch. That is a question that I will put to Dr. Wray so that we know what she should get in her IV. If they have to mix a special solution, that will take time so we should know which off-the-shelf bag of fluids should be used immediately.

I was especially grateful to get these specific notes from Dr. Wray because this was also a topic of concern at the Charlie Foundation Symposium. Emergency rooms have done some real damage to keto kids because they do not have training in this special sub-set of medical issues. The technical discussion of appropriate IV solutions at the symposium was over my head, but keto teams around the world have experience in treating keto kids with an IV, so appropriate solutions are known. As the parent, you are the advocate in the room and have the final say on the treatment of your child. Usually a nurse or other tech comes in the room to administer the IV bag, so check with them before they start fluids and refuse to start the IV if the bag contains any of the contraindicated ingredients or solutions and get in contact with the doctor on-call. If you can go in with as much information and instructions as possible, you can stop mistakes before they happen.

Reminding the pediatrician and doctor on-call about these issues will start them down the right path, and getting your ketogenic diet doctor consulting as soon as possible will be critical. Writing this up still leaves me with some questions, so I have a little homework to do to continue to prepare our family for inevitable illness. In any case, there is value in knowing the where the dangers lie so that you can get the answers you need when you need them. And even better to be prepared ahead of time.

To borrow from an old bit of wisdom: Knowing is half the battle (GI Joe!)

Update: Dr. Wray responded to my unresolved questions about IV solutions: normal saline, or some dilution thereof with potassium are fine. The ER physicians will know this, and if not, can call the ketogenic diet team. He also said that he tries to avoid oral steroids, but inhaled ones and are fine if a kid has asthma or other needs. As for antibiotics, they are typically all fine (even the cephalosporins) as pills, as any break-through seizures are more due to the intercurrent illness, not the drugs to treat them.

Thanks Dr. Wray!

Cytra & Cream Gelatine Hearts

Many keto-kids need a supplement to control their blood acid levels. We’ve written about our experience with that issue before, so you can see the Blood Acid Chronicles post for details on our experience.

Nora’s supplement is called Cytra-K. It is a packet of potassium citrate crystals that is formulated with saccharine and red dye that dissolves into a sweet, carb-free drink. She now takes 2 packets a day, which would be enough Cytra for a small cup of the drink at every meal. Nora used to love drinking it, but the appeal of her sweet pink drink has worn off. As an alternative delivery method, we now make it into a jello treat that she eats three times per day. Gelatine is pure protein, so it doesn’t take away from other precious carbs and it’s easy to add cream for a sweet little keto item.

We typically mix up a batch each evening to be ready for the next day. It takes a few minutes and Nora has happily eaten 3 Cytra & Cream Hearts every day for many weeks now. I guess it’s a lesson in changing the routine when your kid gets tired of something.

I couldn’t get a decent photo of the Cytra Heart, so at least I got a happy Nora! You can see that the cream rises to the top when it sets, so it’s creamy on top and pink jello on the bottom.

Cytra & Cream Gelatine Hearts
2 packets Cytra-K
2.7 g Knox unflavored gelatine powder
1.5 T Organic Valley Heavy Cream (1/2 T in each)
3/4 cup boiling water

Place 3 silicone molds on to a flat plate or pan. You will want an even surface to transfer the filled molds into the fridge so that they don’t spill.

Weigh the gelatine powder into a glass measuring cup with a pour spout. Add the Cytra-K crystals. Pour in 3/4 cup of boiling water and stir well until the gelatine is completely dissolved. Divide equally (1/4 cup each) into the 3 molds. Measure 1/2 T of cream into each mold. Place in fridge to set, at least 1 to 2 hours.

Each serving of gelatine is 0.9 g of powder (0.9×3=2.7 g, so there is 1 serving of gelatine in each heart here), which has 1 gram of protein per serving. Therefore, each gelatine heart has 1 gram of protein and 3 grams of fat, for a 3:1 ratio, in addition to dividing up her daily dose of Cytra-K. We also add her Miralax into the mix too, still 1/2 tsp per day to ward off constipation. Thankfully, between the Miralax and plenty of fiber she has not had a problem with constipation in a long time.

Tuna Salad and Olive Tapenade

These are 2 pretty simple recipes that you can modify as you please. You probably won’t have the exact ingredients that I use, so look at the proportions and mix up your own version, adjusting the nutritional information accordingly. We don’t like mayo, so I use English Double Devon Cream. You can certainly substitute mayo and adjust the nutritional information.

Both of these recipes also do a pretty good job of hiding extra fat. You could mix in a few extra grams of coconut oil or butter to boost the ratio in your meal. Nora likes to eat both of these with a spoon!

1 serving (35 g) of Tuna Salad. Whole recipe makes 6 servings. Nutritional Analysis by www.caloriecount.com

Tuna Salad
126 g Sea Star Canned Tuna (from Newport, OR)
54 g English Double Devon Cream
16 g Greek Gods Traditional Plain Greek Yogurt
15 g extra virgin olive oil

Mix all ingredients well, weigh and serve!

The Tuna Salad recipe is for a batch of 6 servings, with the nutritional information given for a 35 g serving (6 servings per batch). But in our meal calculator we list it by the gram with breakdowns per gram, so we can use any amount of tuna salad that works with the meal.

The ratio of this tuna salad is 2.1:1. The meal will need some extra fat to balance out to higher ratios, but this ratio beats a lot of other protein options like sliced turkey or cheddar cheese. It’s a nice thing to mix as a batch and have on hand for a few days worth of lunches.

Nutrition information for 1 serving (1 batch) of Olive Tapanade. Nutritional analysis from www.caloriecount.com

Olive Tapenade
5 g extra virgin olive oil
10 g Peloponnese Pitted Kalamata Olives
10 g Napoleon Chopped Green Olives
10 g raw macadamia nuts, ground well

Chop the kalamata olives into small pieces. Combine all ingredients and mix well. Serve!

It is easy to mix up a several servings of Olive Tapenade at a time  (if you want to make 5 servings, just take all of the amounts times 5). If you put them in 1 container, then weigh out 35 g of the mixture per serving. Or as long as you have all of the ingredients out, you could mix up several batches in different containers and they are all ready to serve.

I use Peloponnese Kalamata Olives because they are a 4.5:1 ratio, the best that we can find on the shelf. One mom at the Charlie Foundation Symposium related the story of noticing a woman studiously comparing nutritional labels at the grocery store. She started a conversion and found out that the woman was starting her child on a rigorous to diet to treat epilepsy. So there you go, if you see a glassy-eyed mom studying labels at the grocery store, start up a conversation! The Napolean Chopped Green Olives come in a can and are a 3:1 ratio. With the added olive oil and macadamia nuts, the recipe is a 7.9:1 ratio! Pair it with lower-ratio ingredients for a meal.

The Keto Cookbook inspired me to make Olive Tapanade (big surprise!) There is also a flax cracker recipe that accompanies the original recipe which is good, but it’s very time intensive to make. I realized that I could use Flackers instead and made up my own version of the Olive Tapanade. Although I pair it with Flackers, Nora usually eats her Olive Tapanade with a spoon! Scrape the bowl clean with a rubber spatula–it’s good to the last gram.

 

Halloween Treats

Halloween is scary, but not because of the zombies at the door. The sugar-soaked holiday is a field of ketosis-killing landmines for a keto kid. And even if you can avoid the sugar, you might be in for some emotional bombshells.

We used some of the suggestions posted by Dawn and Tiffany at www.ketocook.com for Halloween alternatives. But I’m also thankful to Nora for being so mature about sticking to her diet and enjoying her alternatives.

As part of her dinner, I made her the gelatine skeleton posted by Dawn. She loved it! It was a ton of fat and a good amount of protein, so it also made dinner a little easier that night. I gave it to her with the pieces all piled into a container, so she had to construct the skeleton herself. Notice the LONG LEGS! She lives with a tall papa, so this must have seemed pretty normal to her! She had already eaten the skull at this point and was pretty pleased with herself.

We went to the library’s Halloween party, where they have games and prizes. Every game has the option of taking a toy prize or a treat prize (which was a baggie of Cheerios and such), and Nora always picked the toy.

But later she turned into a trick-or-treating maniac. At first, she told people, “I can’t eat candy.” The poor homeowners would look at me as if saying, “why are you taking your child trick-or-treating? What should I do?” I just said that she has allergies and we would sort it out at home. But after a few doors she would grab into the bowls as much as possible (a little embarrassing). She filled her bucket with candy like everyone else, but I was impressed that several people on our block were giving out stickers, pencils, and other trinkets in addition to candy.

The “real” Viking Thor, and the Moon Princess (from Zen Ghosts, by John Muth).

Earlier in the week I bought the candy-equivalent of a toy for Nora and for Anders. I had a chat with Anders about happily trading in his candy for his toy, so that Nora would do the same thing (although he was still out trick-or-treating more when Nora did her trade). When we got home, I put the toy under a blanket on the rug. Then we made a pile of her candy next to it. I did a magic spell asking the Halloween Fairy to take away the candy and bring a toy–then quick switched the blankets! A present appeared! The candy disappeared! She was happy with her Hello Kitty pool party set. No problem! Anders also traded in his candy for a toy and he was very happy with his surprise, but he will get to keep a bit of candy to eat on the sly. Most of the candy went to a dentist in town who was trading 1 pound of candy for $2. The kids made $4 on their haul and got a new toothbrush to boot.

For the trick-or-treaters at our door, we put together grab bags full of trinkets. I also bought 1 bag of candy for big kids (our of fear of being egged later if they got a pencil)! After Nora and I got home, her candy went into a basket that she used to give candy to the trick-or-treaters. No fuss about that either. What a champ.

And now that fall is here, I highly recommend the Pumpkin Bars from ketocook. They are fabulous. I added a bit more fat to get a 3.5:1 ratio for Nora and they turned out great. She has been eating them for breakfast!

 

Chocolate Chip Keto Ice Cream Pops

After adding this to the list of Nora’s Top 15 foods, I realized I may be over compensating a bit. Does anyone else get a homemade chocolate chip ice cream pop almost every day?

But her devotion to this snack is an indication of just how good it is. I tasted the un-frozen vanilla ice cream mixture when I was making it last time, and it is even better than commercial vanilla ice cream in my opinion; more creamy and less sweet. Add in the Green & Black’s 85% Dark Chocolate, and it’s decadent.

You might wonder how Nora gets to eat something like fancy chocolate. The answer lies in the nature of a good chocolate bar: it’s cocoa, sugar and cocoa butter (fat) plus a bit of other ingredients for texture. The darker the chocolate, the more cocoa and less sugar is added into the chocolate bar. The darker and fancier the better! And the cocoa powder in the bar actually has a bit of fiber! Nora’s 4 g of 85% dark chocolate has 1.1 g of net carbs. To compare, 4 g of Green & Black’s Milk Chocolate has 2.3 g carbs, twice as much. Granted, one square of chocolate is about 4 g, and 1 of those per day delivers just over 10% of Nora’s carbs for the day. But what a nice way to have your carbs, no? If it were me, I’d pick the square of chocolate too.

The fancy chocolate also comes in a vanilla ice cream package, enough to boost the ratio to almost 4:1 per ice cream pop.

Happy ice cream eaters! Anders get some of the standard ice cream recipe which I put into the ice cream machine to freeze. With sugar, it works like a charm. I create the chocolate chips by melting about 8 squares of chocolate, then drizzling it into the top of the ice cream machine while it is still churning and almost frozen. Mmmmm.

Making this kind of rich custard-style ice cream is a time intensive process, so I will walk through the steps. I simultaneously make 1 quart of Nora’s ice cream and 1 quart of the regular sweetened ice cream for the rest of us (be prepared by buying an extra 2 pints of heavy cream and an extra dozen eggs). But Nora’s quart lasts a whole lot longer. I can get 18 pops out of Nora’s recipe. That’s almost 3 weeks worth of ice cream if she eats it almost every day. I can usually space it out over about 1 month, although there is complaining on non-ice-cream-days.

This is the Vanilla Bean Ice Cream recipe, adapted from David Lebovitz. When I add 4 g of Green & Black’s 85% Dark Chocolate, the nutritional information becomes 1.89 g carbs, 1.68 g. protein, 14.01 g fat, 0.4 g fiber. You can adjust the final numbers by choosing a more or less chocolate or a different addition for flavor.

Vanilla Bean Keto Ice Cream. Nutritional analysis by www.caloriecount.com

Vanilla Bean Keto Ice Cream
250 ml (1 cup) whole milk
500 ml (2 cups) Organic Valley heavy cream
102 g (6 large) egg yolks
3/4 teaspoon vanilla extract
1 vanilla bean
Pinch of salt
No-carb sweetener as desired (I use a bit of Nora’s Cytra-K)

 

 

 

Plenty of Nora recipes call for egg whites, but you can also freeze them in ice cube trays and use them when you need them. They freeze very well.

Gently warm the milk, 250 ml (1 cup) of the cream and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Measure the egg yolks. One benefit of doing 2 batches at the same time is that any extra yolk from the keto batch can be added to the conventional batch. You will be left with a lot of whites, so have a plan (see picture).

In a separate medium bowl, whisk together the egg yolks. Slowly pour a bit of the warm milk and cream mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Pour a bit of the warm cream mixture in with the egg yolks and combine, then dump back into the pan to cook.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture reaches 170 degrees and thickens to coat the spatula. I use an instant-read thermometer to be sure that it reaches a safe temperature, because this is the only time you will cook the egg yolks before they will be consumed. This step takes at least 5-10 minutes, so be sure that your children are occupied. It would be a pity to burn this glorious mixture. When I make 2 separate batches, I do not cook them simultaneously. One at a time. Ice cream is too important to rush.

Strain the mixture to capture the vanilla bean shell and any egg white solids that hitched a ride in with the yolks. It won’t hurt to leave them in, but you might find the funky texture occasionally if you don’t strain it out.

Meanwhile, put the remaining 250 ml (1 cup) cream into a large bowl with a fine mesh strainer on top. After reaching 170 degrees, pour the custard through the strainer and stir it into the cream in the bowl (see picture). Add the vanilla extract and any desired sweetener, and stir until cool over an ice bath or put into the refrigerator immediately to cool and stir periodically while cooling. Chill thoroughly.

At this point, I just put the keto version of the ice cream into the freezer and stir throughout the day. Because it doesn’t have any sugar, it still has a higher freezing point so it will immediately ice and collect on the sides of the ice cream machine. It just doesn’t work. Even if you were to stir constantly, it would freeze solid and never get that scoopable ice cream texture, so why bother? I just try to break up the ice crystals periodically as they are forming by stirring periodically and keeping the vanilla beans suspended throughout the mixture for flavor.

When the ice cream is semi-frozen you can weigh it out then create the chocolate chips in each serving. This can be a few hours after you’ve initially frozen it, or you can take it out of the freezer anytime and let it soften until you can get some out of the container. I do 4 pops at a time, so it gets frozen and softened several times before the final pops of the batch are eaten. It does not seem to effect the quality of the ice cream.

First, weigh out 44 g of the ice cream (according to my calculations–you could re-calculate for your purposes).

Next, weigh out 4 g of Green & Black’s 85% Dark Chocolate (or other according to your calculations) in a small silicone pinch bowl. The bowl must be completely dry, or else the chocolate will seize when heated. Microwave for 20-30 seconds and it will be completely melted. Be careful, because the bowl may be hot when you remove it from the microwave.

Drizzle the chocolate over the bowl of cold ice cream. It will solidify again when it hits the cold ice cream. Then you can mix it up, breaking the chocolate apart more and making chips!

You could certainly serve it just like this. Nora likes to see the chocolate on the top. But to make several servings at a time it’s nice to make them into ice cream pops. The pops also avoid the too-solid vs. too-liquid states of keto ice cream. It just doesn’t get that nice in-between-liquid-and-solid state of conventional ice cream with sugar (I discussed this issue in a previous post, so we find ways to work with the properties that we’ve got (which is frozen solid) instead of working against it.

After you have drizzled the melted chocolate on the cold ice cream, mix to incorporate, breaking the chocolate further into the “chips” familiar from commercial ice cream. Finally, you have a bowl of chocolate chip ice cream. Re-freeze for a bit and serve with a spoon (if you freeze it solid again you will have to let it soften before serving). Or scrape it into ice cream pop molds to serve later. These are Tovolo molds, made to look like an ice cream cone! They hold up to about 52 g of ice cream, in my experience, and work well with the 48 g of ice cream here. I make up 4 at a time, weighing and mixing them one after the other, so that they are ready to take out of the freezer on demand. And they are in demand!

 

 

6 months seizure free!

It’s Nora’s 6 month seizure free anniversary!

We had the Charlie Foundation’s Silver Dollar Pancake recipe for dinner, with berries and cream. This is a gem of an original recipe. Mmmm, macadamia nuts. They are a decadently delicious gluten-free alternative for pancakes if you haven’t tried them yet. Nora is not deprived in the least.

To mark the occasion I also made bacon. Mmmmm, bacon.

For those keeping score at home, this meal was:
35 g Silver Dollar Pancake batter
16 g Wood Family Farm smoked bacon
10 g strawberries (warmed from frozen)
10 g raspberries (warmed from frozen)
15 g cream (1 T, spread on pancake)
1 gelatine Cytra heart + 1/2 T cream
Sleepytime Vanilla Tea (no carb)

Nora licked her plate clean. The rest of us had buckwheat pancakes because macadamia nuts cost a fortune and I still had some mix to use. Although we were out of syrup, so we had berries and applesauce on top.

Happy pancake eaters!