Preparing for a New Baby: Helping Older Children Adjust

My husband and I will be welcoming our second child this August. As excited as we are about our newest addition, we also recognize this will shift our family dynamics and be an adjustment for ourselves and our son, Thomas, who will be 21 months when his brother or sister arrives.

Thomas wearing his big brother sweater.
Thomas wearing his big brother sweater. Photo source: Rachel Sweeney

Pregnancy and adding a new baby bring about a lot of changes that may cause Thomas to feel scared or rejected. Oklahoma State University Extension has compiled a helpful table of things to do and say as you prepare older siblings for a new baby sibling. I’m planning to print off this chart and post it on the fridge so I can easily reference it. Too often, parents may emphasize things children should not do with babies. It is recommended that parents give more attention to showing children ways they can have a safe and enjoyable time together. An older child needs to know how to play with a baby, how they can communicate, and how to handle conflict and frustration.

It is also important to consider the age of the older sibling and what is age-appropriate for them as they welcome home a new sibling. The Child Mind Institute offers great age-specific tips to prepare older children for a new sibling.3

Strategies to Help Older Children Adjust:

  • Expose and introduce them to other newborns and babies: this gives them the opportunity to interact with babies and demonstrate how they should behave around babies. My sister has an eight-month-old daughter, so I have been more intentional about holding her when Thomas is around.
  • Read books about babies: the list below can get you started, and you can also check with your local librarian for suggestions.  
    • I Am a Big Sister (Church, 2015, Cartwheel Books).
    • I Am a Big Brother (Church, 2015, Cartwheel Books).
    • My New Baby (Fuller, 2009, Child’s Play International).
    • Peter’s Chair (Keats, 1967, Harper & Row).
    • A Pocket Full of Kisses (Penn, 2006, Tanglewood).
    • 101 Things to Do with a Baby (Ormerod, 1984, Puffin Books).
    • She Come Bringing Me that Little Baby Girl (Greenfield, 1974, Harper Trophy).
    • A New Baby at Koko Bear’s House (Lansky, 1987, The Book Peddlers).
  • Create a special basket of toys for when I am caring for the baby: only use these toys when doing something with the baby that needs all my focus. Several items I plan to put in this basket include a self-propelled plane, dimple fidget toys, and books with sound.
  • Each parent spending individual time (10-15 minutes) with older child: this is a routine to begin before the baby arrives and to continue after the baby arrives. It is important that this time include no younger siblings, no screens, and no other distractions. Make child-directed play the goal; meaning your child chooses what and how to play, and you follow their lead.
Thomas practicing how to give a pacifier on his baby doll.
Thomas practicing how to give a pacifier on his baby doll. Photo source: Rachel Sweeney
  • Purchase a doll and practice skills such as holding, diapering, and feeding: this can help teach children how to rock, hug, cuddle, and even feed and diaper a baby by practicing first on a doll. I am planning to snag one of these at a garage sale this spring.
  • Sibling preparation classes: check with your hospital to see if they will be offering these classes. Unfortunately, the hospital I will be delivering at currently does not offer these classes in-person, but I do see there are some classes available online.
  • Limit major changes to routine: it is recommended to not make any major changes in the routine of the older sibling in the several months leading up to the baby’s arrival as well as a few months after the baby’s arrival. This includes things such a transitioning to a toddler bed, potty training, weaning from a pacifier, and starting a new daycare. We will be moving to a new home this summer, but we are trying to get that done in early summer, so Thomas has several months to adjust to our new home before the baby arrives.
  • Find ways to invite your child to help: you want to make sure your child feels included, which helps create a bond between siblings. I have been brainstorming some tasks that Thomas can help with, including bringing diapers, bringing items to the baby (such as a pacifier), and turning on the sound machine for baby.
  • Ask visitors to spend one-on-one time with the older sibling: this will help the older sibling feel special and not left out. We plan to have guests visit when we return home and since the weather will still be nice outside, I am hoping many of our family and friends can take Thomas outside to play.

Welcoming a new sibling is a big transition for an older sibling but planning and being intentional with your actions and words as a parent can help make the transition easier for all involved. We are eager for Thomas to bond with his sibling once he or she arrives!

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Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer. 

Resources:

Rachel Sweeney

I graduated from Iowa State University with bachelor’s and master’s degrees in Dietetics and Exercise Science. I enjoy gardening, cooking and baking, food preservation, traveling, being outside, and spending time with my family.

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Countertop Dishwashers

Three years ago, I was newly married and was touring the farmhouse we were going to be renting. As I entered the kitchen for the first time my heart sank as I realized there was no dishwasher. “I’ll be fine,” I told myself, “How many dishes can we actually make?”

Countertop dishwasher loaded with dishes

I had grown up in a household without a dishwasher (or should I say machine dishwasher; my mom shouldered the brunt of the dishwashing growing up) and had lived without one until purchasing my townhouse. Over my six years in this townhouse, I had grown very accustomed to a dishwasher. But I figured we could make the best of our current situation. As time marched on, I got used to doing dishes and it only seemed to be a nuisance during times we had done lots of cooking. However, November of last year, our son Thomas came along. Enter bottles, pump parts, and most recently, additional dishes. Our kitchen countertop was a disaster zone most of the time.

About a month ago a box showed up on our front step. Much to my surprise, the box contained a countertop dishwasher! I had been fantasizing about one but couldn’t justify the expense. My husband had decided the amount of time and sanity this unit would save us would pay off in the long run. Beyond time and sanity savings, dishwashers also use less water compared to handwashing. Countertop dishwashers only use around 2 gallons of water and portable and built-in units can use as little as 3 gallons of water per load. Handwashing can use up to 27 gallons of water.

There are several options for portable dishwasher models. Freestanding, portable units are available that hook into your sink, but these are large, so you will need to think about where this will be stored when not in use. You can add a butcherblock type surface to the top so it can serve as an island that is used for food prep. We don’t have a great space to store a larger unit like this, which is why we went with a countertop model.

Considerations

  • Size: Think about how much countertop space you are willing to give up as well as the weight if you plan on moving the dishwasher around. You will also want to consider the distance between your countertop and the bottom of your cupboards and make sure the height of the model doesn’t exceed this distance.
  • Capacity: How many place settings do you want the unit to be able to hold? Most countertop units claim to hold up to six place settings and accommodate dinner plates ranging in size from 10-12 inches. Make sure the unit can hold the plates you use most often.
Countertop dishwasher with lid closed
  • Sound: Consider how loud you want the unit to be. Remember that a full-size dishwasher has noise dampening due to the cabinets and walls around it; portable units do not. The lower the decibel rating (dBA), the better. Typical dishwashers have a noise level of 63 to 66 dBA. Quieter portable units have a decibel rating of around 55 dBA, which is about as loud as a microwave.
  • Settings: Think about which controls and cycles will be most useful given your situation. Sleek electronic controls generally cost more than push buttons but are easier to clean.
  • Water source: Your portable unit is going to need a water source. Some portable units have a hose that attaches temporarily to the faucet of your kitchen sink. This only works in your sink faucet has a threaded faucet spout. The other option would be models that include a water reservoir that holds the water needed to run the unit. We went with this option so our kitchen faucet could always remain usable.
  • Energy efficiency: All countertop dishwashers carry yellow Energy Guide labels, so you’ll be able to compare approximately how much they will cost you per year to run. Some models are Energy Star certified, meaning that they are the most energy efficient models.

Cleaning and Sanitation

You may be wondering about the cleaning and sanitizing ability of these portable units. The National Sanitation Foundation has set sanitation standards for residential dishwashers, referred to as NSF/ANSI 184. This standard helps confirm that a residential dishwasher can achieve a minimum 99.999 percent or 5-log reduction of bacteria when operated on the sanitizing cycle. Other requirements of this standard include the dishwasher reaching a final rinse temperature of at least 150°F and sanitation performance being verified only when the unit is operated on the sanitizing cycle. A sanitize cycle will typically increase the heat during the main wash and finish with an even hotter final rinse.

A list of residential dishwashers certified to NSF/ANSI 184 can be found here. I checked on our unit, which does not appear to be certified to NSF/ANSI 184, however the user manual does indicate two of the programs achieve a final rinse temperature of at least 150°F:  

  • Normal: final rinse 158°F, total cycle time of 130 minutes
  • Baby Care: final rinse 162°F, total cycle time of 120 minutes

All countertop dishwashers have filters that require cleaning, and some recommend a regular vinegar rinse to remove deposits and mineral build up. Our model doesn’t require that we pre-rinse our dishes, but we do scrape off any excess food before loading it into the dishwasher. When thinking about detergent, the packets, tablets, powders, and gels are all fine to use. However, most brands caution against using the packets or tablets for short cycles as they may not fully dissolve.

We are looking forward to this device continuing to free up some of our time and counter space, as well as reduce the amount of water we use. Regardless of what unit you end up with, make sure you do your research to ensure the product meets your needs!

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Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer. 

Resources:

https://www.goodhousekeeping.com/appliances/dishwasher-reviews/g33438785/best-countertop-mini-dishwashers/

https://www.cnet.com/home/kitchen-and-household/how-to-buy-a-portable-dishwasher/

https://www.energystar.gov/products/dishwashers

https://www.nsf.org/consumer-resources/articles/dishwasher-certification

Rachel Sweeney

I graduated from Iowa State University with bachelor’s and master’s degrees in Dietetics and Exercise Science. I enjoy gardening, cooking and baking, food preservation, traveling, being outside, and spending time with my family.

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How do I know it’s done?

One of the major changes during quarantine seems to be a huge increase in home cooking and baking. I had another call yesterday about an under-baked cake so this seems like a great time to review just how to know when your baked product is done.

Freshly baked loaves of bread.

When cooking meat or poultry, we always suggest purchasing an instant read thermometer to check for doneness. We know that it is difficult to look at meat and know if it is cooked thoroughly enough to be safe to eat. With baked products, it is mostly a quality issue if a food has been cooked long enough to be done.

Over the years, there have been various methods for checking to see if a cake or pie has been cooked long enough. I have done a bit of research to learn what temperatures indicate your product has cooked long enough.

I received an instant read thermometer for a Christmas gift. I had been baking bread weekly for a year and a half and I wanted to know the internal temperature of my loaves so I could bake a more consistent loaf. I know that a loaf of bread should sound a bit hollow if it is cooked but it was really a guessing game until I sliced into the loaf. I have learned that the degree of browning can not always be considered as bread recipes vary as do bakers preferences. Now that I have a thermometer, I check to see if the internal temperature of a loaf of bread is between 180-190 °F. If I make a crusty, rustic loaf, the temperature should be 200-201 °F.

The internal temperature for cakes varies quite a bit depending on the type of cake you choose to make. The old stand by of using a wooden toothpick is still a valid way to check for doneness. If you use wood, cake crumbs will stick to the toothpick and you can see that the cake is baked and not doughy. If you choose a metal or plastic toothpick, crumbs will not adhere making it difficult to know if the cake is ready to take out of the oven. You can also lightly press near the center of the cake with a fingertip to gauge doneness. If the cake springs back, it is done. If you wait for the cake to pull away form the side of the pan, it may be overcooked.

Cookies are another product that can be hard to know if they are done. Some cookies appear under-baked when they are actually done. Start peeking at cookies about 5 minutes before the recipe indicates they should be done. If you want a soft, chewy cookie, take them out a bit earlier than a cookie than a cookie you want to have crisp. You can tell a cookie is done if you gently press it with a finger and it leaves a slight imprint. A crispy cookie should be more firm and be lightly browned around the edges. Brownies, which I think land in the cookie category, should appear slightly underdone in the center. Test with a wooden toothpick; you should have a few gooey crumbs stuck to the toothpick.

Custard pies can be a challenge to know when they are done. We always advised inserting a knife half way between the edge and the center of the pie to detect doneness. The knife should come out mostly clean and the pie should still have a bit of “jiggle” when moved. Now I find advice to use the thermometer instead of the knife. The slit from the knife can cause a crack in the pie filling. Internal temperature for the custard pie should be 170-175°F. If you are baking a fruit pie, make sure that the crust is browned and the filling is bubbling throughout the pie. If you do not see the bubbling, then the pie likely will not thicken. Starchy thickeners like flour, cornstarch, or tapioca need to heat long enough to bubble or they will not thicken when the pie cools.

I do not have room to cover every baked product so I tried to cover the most common foods. Please call or email us at AnswerLine if you have questions when you are baking. We enjoy helping others with a hobby that we all love.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Kitchen Shortcuts

I feel we have all been doing a little more meal preparation due to our stay-at-home orders recently. At least I have. It has been good to use some of the kitchen shortcuts I have learned over the years.

Here are a few of my favorites and most used:

Ice cream is a favorite at our house so I use this shortcut on a regular basis but it is also very helpful if you are serving ice cream for a gathering. Pre-scoop ice cream and return it to the freezer so it will be ready to go when you need it. You can put the scoops on a cookie sheet or in individual muffin cups in muffin papers.

Use muffin cups to freeze stock or broth to use in soups at a later date. You can also use ice cube trays to freeze the stock. Once the stock has frozen, you can transfer the cups or cubes to a freezer bag to take up less room in your freezer.

Freeze fresh mozzarella cheese to make it easier to grate. In addition, to save yourself time and money, shred your own cheese from a block and store it in the freezer.

If you have a baking project you want to do right away and you don’t have time to allow the butter or eggs to come to room temperature you can soften the butter more quickly by cutting it up in small pieces or shredding it. To warm eggs up put them in a bowl of warm water for 5-10 minutes.

Chop herbs with a pizza wheel.

Use an ice cream scoop to portion out muffin batter. It is much faster than using two spoons and prevents you from having to add or subtract batter from cups already filled. Adding or subtracting batter causes overmixing which leads to tunnels in muffins.

If you have accidentally gotten a fragment of egg shell in with your bowl of unbeaten eggs, using half an egg shell to dig it out is very helpful. The fragment clings to the egg shell half.

An egg slicer works nicely to slice fruits like strawberries and bananas.

A melon baller works well to seed tomatoes. Seeding tomatoes makes your sauce thicker.

I know it is not quite sweet corn season yet but an easy way to cut corn off the cob is to use a bundt pan. Place the ear of corn on the raised center section and as you use a knife to cut the kernels off they fall directly into the pan and make for easy and neat retrieval.

To peel a ripe kiwi cut both ends off the fruit then insert a spoon between the skin and the flesh and turn the kiwi. The fruit will come out in one piece and be ready to slice.

I’m sure you all have favorite kitchen short cuts you like to use that you learned from a mother, grandmother, friend or favorite Family and Consumer Sciences teacher. Be sure to pass them along to others!

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Sourdough bread with instant sourdough!

Yeast packet inside bread pan

A few weeks before all our lives changed and we went into quarantine, I saw this instant sourdough package while I was shopping. I was intrigued as I love sourdough bread but don’t want to have to manage a sourdough starter. It seemed like more work than it was worth. I also know that it can be dangerous to use a “natural starter” grown from naturally occurring yeasts. The main danger there is that we don’t know what bacteria might grow in the starter alongside the wild yeast.

I bought the starter but didn’t have time or motivation to make the bread until we began working from home and I had a bit more time on my hands. I found a recipe on-line that didn’t look too involved or too difficult.

brown sourdough starter in bowl on top of flour

I was glad that I had the recipe a few weeks before I wanted to bake the bread as that gave me plenty of time to read the recipe and plan for a day that I had time and space necessary.

dough ready to shape

The recipe is not complex or hard to understand. Mainly, it takes a lot of time. The directions are to mix the bread, cover and let rise for two hours, refrigerate for two more hours and then shape the dough and let raise for one more hour. This can easily fill an entire morning or afternoon. You do have the option to refrigerate overnight (instead of only two hours) and then continue the process the next day. The bread bakes for an additional 30 minutes at the end of the process.

It was hard to wait for the bread to be cool enough to slice, but when I did, I loved the loaf. I will buy some more Instant Sourdough yeast the next time I see some available at the store.

Fresh loaf of Instant Sourdough bread sliced on a platter

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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How to store bread

Many of us may have been finding time recently to do more baking. If you were fortunate enough to be able to find a supply of yeast, you may have been baking your own bread. It tastes delicious right out of the oven but can become stale very quickly. So where is the best place to store bread to keep it the freshest the longest?

If you want to keep your bread for more than a day or two, the freezer is your best option. Make sure your bread is completely cool before packaging it so moisture is not trapped which affects the texture and quality of the crust. Freezing greatly slows down the staling process and reheating the bread in an oven or toaster makes the bread springy and chewy again.

To freeze bread, wrap it in plastic then again in foil. Place it in a freezer bag or some other airtight packaging and use a straw to suck out extra air in the bag before sealing it. Bread stored in the freezer will remain safe indefinitely but for best quality you will want to use it within 6 months.

When you are ready to use your bread, defrost it at room temperature in it’s wrapping. If you unwrap the bread while it is still cold, condensation will form on the exterior compromising the texture. The bread will thaw at room temperature in about 3 hours. When the bread is fully defrosted you can unwrap it and reheat it at 300-350 degrees F for @10 minutes to crisp up the crust.

We have callers who want to store bread in their refrigerator to keep it fresh. Storing bread in the refrigerator is not a good idea however. The refrigerator draws moisture out of the bread causing it to go stale faster.

If your bread does happen to go stale before you were hoping – never fear! To revive it try flicking a little water on the crust, wrapping it in foil, and heating it in a 300 degree oven for 5-10 minutes. Or consider using the stale bread to make bread pudding, French toast, or croutons.

If you are not going to be able to use your whole loaf of bread at one time out of the freezer you may want to consider slicing it before freezing it so you are able to pull out smaller amounts. You can defrost individual slices in the toaster.

If you are interested in trying to make your own bread, Spend Smart Eat Smart has a recipe for No Knead Whole Wheat bread. It is easy, delicious, and less expensive than purchasing whole wheat bread at the store. Enjoy!

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Iowa Made Candies

Did you know there are several companies in Iowa that make candy? If you enjoy traveling around the State it is fun to stop and enjoy the homemade candies!

Here are a few of my favorites:

Monastary Candies: Their candy products are made by the contemplative nuns of Our Lady of the Mississippi Abbey in Dubuque. The nuns support themselves through manual labor with the main means of support being the production and sale of their candy. They are probably best known for their Trappistine Creamy Caramels which they began cooking and selling in 1965. They come individually wrapped or coated in light or dark chocolate.

Palmer Candy: Their motto is “Making Life Sweeter Since 1878”. They are one of the oldest family owned and operated companies in the country. One of the candies they are best known for is the Twin Bing. They introduced them in 1923 and they are still produced by hand.

Drew’s Chocolates: Helen Drew began making chocolates in the basement of her home in 1927. That basement business is still there utilizing the original recipes and much of the original equipment. Drew’s continues to fork dip each truffle, toffee, and chocolate-covered caramel daily.

Betty Jane Candies: This candy maker has been  family owned and operated since 1938. They are probably best known for their Gremlins which are chocolate-covered nut clusters.

If you are interested in learning about more homemade candy shops in Iowa, traveliowa has put together a list for you. Enjoy!

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Staying in touch

Happy Easter greeting

The AnswerLine staff has been working from home since March 17. At first, working from home was a nice change of pace, especially when the technology that allows us to work from home functions perfectly. As we enter the fifth week of staying home and practicing social distancing it is getting a bit old. I don’t miss the commute to and from Ames, but I really do miss seeing my co-workers. We keep in touch with texts and phone calls before we begin answering phone calls every day, but it is just not the same as seeing everyone in person.

I miss seeing my family too. We are all practicing staying home and staying safe. Last week, though, we tried something new. We used Facetime to call our son and family out in Boise. We both have the game Farkle and we spent an hour and a half playing the game and just visiting. It was so much nicer than a phone call, more like spending time in the same room. On a phone call, you need to keep visiting and thinking of something to say. While we played our game there was no pressure to keep up a conversation and we enjoyed the reactions of our grandsons in Boise when they rolled a great score.

Last Saturday night we had a Zoom call with all 5 of our children allowing us to have a family get-together. It was a great way to celebrate the holiday without endangering anyone. We saw most of the grandchildren, too. The younger, more active ones were only present for a few minutes before they dashed off to play.

I also have a few elderly friends that are in assisted living. Just like people living in nursing homes, they are restricted to their apartments and are not allowed to have visitors. I’ve been trying to call them every few days and plan to make some cards for them. Everyone likes to get mail; as long as it is not a bill.

Just keeping in touch with family and friends makes life seem more normal. I know I will feel better if I keep to a regular schedule of working, cooking, cleaning, exercise, and sleep. Anything that I can do to maintain my previous schedule will make life seem more normal.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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2020 Food Trends and “Superfoods”

It is hard to believe we are already several weeks into 2020. I am just now taking the time to look into what some of the food trends were predicted to be for this year.

Some registered dietitians and nutritionists predicted popular food trends for 2020 would include coconut-based yogurts, puffed snacks, foods “stuffed” full of vegetables, and coffee “stuffed” with milk, cream and protein additions.

“Superfoods” predicted included beets, ancient grains, and avocados. “Clean eating” and the keto diet were also predicted to be popular.

So what is a “superfood”? The dictionary defines it as a food that is rich in compounds considered to be beneficial to a person’s health (i.e. antioxidants, fiber, fatty acids). Even though “Superfoods” are often nutritious it is important to not just focus on a few specific foods and forget about other equally nutritious options.

Grocery stores will be bringing in new trends for 2020. They are predicted to include fusing soda and beverage flavors, zero-waste cooking methods, speedy check-out, meat-plant blends, and more fresh produce from countries around the world.

Chefs will be looking to serve more healthy foods, whole grain breads made of ancient grains, and smoky flavors. Restaurants will be offering more vegetables including greens such as broccoli rabe, blue peas, and purple potatoes.

I think the bottom line is food trends will be dominated by better nutrition and food choices. It is interesting to see what the predictions are but also to remember variety in our diets gives us the benefit of getting a wide array of essential vitamins and minerals and helps prevent us from eating too much or too little of a particular nutrient.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Iowa Ingredient

One of my favorite TV shows to watch on Saturday morning is on Iowa PBS. It is called Iowa Ingredient. Each week they focus on a single Iowa ingredient and how it gets from farm to table. There are always guest chefs who prepare various dishes using the ingredient.

I have a few favorite chefs I like to watch on the show although one of the recent episodes I was watching introduced me to Iowa Girl Eats. Many of the recipes she includes in her blogs are gluten free as she was diagnosed with Celiac Disease a few years ago. I have several friends who are gluten-sensitive and just feel like they feel better if they limit the gluten in their diets and several friends who have been diagnosed with Celiac Disease. In addition to the gluten-free recipes she shares on her site she also has recipes for light-and-healthy and crock-pot.

If you are curious I hope you will take the time to search for Iowa Ingredient on Iowa PBS! I think you will find it very interesting!

Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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