As my sons are getting older, they are becoming more and more curious and adventurous when it comes to food. Because of their numerous food allergies, we were fortunate that they really weren't overly interested with a variety of foods when they were younger. Additionally, there were texture issues due to their autism, and David in particular was very happy to indulge in a limited menu, not too keen on trying new foods. Occasionally, my husband and I take them to a restaurant with us, but they eat at home before we leave and take their Nintendo DS's or play games with our iPhones at the restaurant. Because of the extent of their food allergies (eggs, dairy, tree nuts and peanuts), they can not actually eat out.
I experiment with some of our favorite foods and try to adapt them to be dairy, egg and nut free. I have been sharing some of them with you on my blog. With my husband being home more with his little surgical mishap, I have been cooking up a storm. Yesterday, we decided to have a Mexican night. I had ordered the Perfect Tortilla pans from an infomercial (you can also get at CVS in the as seen on TV section), and made taco salads and guacamole.
The soft tortillas at the market are transformed to crisp tortilla bowls and many of the brands are dairy, egg and nut free. Ortega taco seasoning is likewise dairy, egg and nut free, so other than the shredded cheese in a traditional taco, the boys can enjoy tacos and/or taco salads. Mikey likes his with guacamole on top, David prefers his guacamole as a dip with Tostito nacho chips.
I make a very easy guacamole that takes a few minutes to assemble, and a 1/2 hour to an hour to chill and allow the flavors to mix.