I tend to be a creature of habbits. Sticking to the same patterns, the same foods, the same way of cooking. I am reluctant to try new things. I always have been. With having to spend my whole life up untill last year paying for my own low protein foods , it was not worth the risk. I am a picky eater and If I dont like something I will not eat it. It is such a shame to waste food, specially my low protein foods.
That being said, you will see i have been long over do for jumping on the cook for love fan wagon. Now that I have , I can rant and rave about how awesome it is with everyone else!
I have always been a supporter , due to the reputation in the community, how well everyone loves it, what it has done for the community and expanding variety in diets. I am always quick to point others to their site along with the cambrooke foods recipe section.
When it came to my own culinary needs, I found the recipes to be long and intimidating and did not think I had the time to try them out. With a lot more free time on my hands now that I am working casually and trying to focus on more healthy foods, not just low protein products, I have dived right in.
I can see what all the fuss is about!!
My first experiment was the cook for love buffalo wings. I had them at a BC PKU day event and fell in love but felt I would never be able to pull them off!!
WELL! I sure did. Not only that but I took the whole batch to work and shared them with all my co workers. They all left with the cook for love link and the recipe.
While at work the other day I heard staff members not even in my department talking about them! They have made the rounds! One care aid told another, soon the kitchen staff and the housing departments where talking about them!
next up I want to try the other “wings” the bread, scones, english muffins and cinnamon buns! oh heck! i want to try it all!!
If you would like the recipe or to see what all the fuss is about check it out!!
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I am PKU Strong 
I am currently a graduate student in Human Nutrition and have been studying Nutrition Science for the past 5 years. I work in an outpatient, metabolic genetics specialty clinic in Austin, Texas and have had the exception opportunity to share in many experiences alongside our patients, including extreme struggle, hard work and perseverance. As you all very well know, Phenylketonuria is a very unique genetic disorder. I chose to join your forum to share some insights I have learned through my work.
We have patients of all ages and capabilities, but one thing that is common to all is the struggle with low protein food choices. As a part of the dietary team, the main thing we encounter are issues with medical food companies such PKU Perspectives and Cambrooke Foods being unpalatable, so please know that you are not alone! To remedy this, we encourage our patients to get creative with cooking – something that I can see you have acclimated to quite well. some food items may seems strange or out of your wheelhouse, but what better of an opportunity to explore cuisines that one typically wouldn’t! One patient brought the culinary use of burdock root to our attention. In regards to PKU, this starchy vegetable presents a great, low protein, option for a meal booster. Our patients have also had lots of success with the Apples to Zucchini PKU Cookbook.
One of the most exciting innovations that we’ve had in the medical nutritional therapy of this disorder is a recent, 2013 decision lead by European dietitians to allow unrestricted consumption of all fruits and non-starchy vegetable. This has presented an opportunity for patients to see their diets in a new light. Recently, we even had a mom of a very picky eater tell us about a “pulled-pork” sandwich she had made using jackfruit that he absolutely loved!
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