i read an interesting article this morning about atopic dermatitis and food allergies. in first paragraph it says that new research suggests eczema may precede the onset of food allergies. this is what was going on with eli, the longer he ate gluten the worse his eczema got. if you have a child with eczema it’s worth trying an elimination diet and keeping a food journal to find out if foods trigger a reaction. it’s a lot of detective work and it can be frustrating. it’s ongoing for us, his skin is fine and then it’s not, very frustrating. although he still deals with breakouts, going gluten and dairy free has given me a happier and calmer little boy.
on to the chiko nuts. really they are roasted chickpeas but my kids have named them chiko nuts. it’s a great snack for after school when they come home starving. the great thing about them is that they can be spiced anyway you wish. here’s one of our favorite ways to make them.
cooked chickpeas, maybe 1 can? 2 cups? (i’ve never really measured i just use my leftovers from making hummus)
1 tbs oil
1-3 tsp curry powder, depending on how many chickpeas you have and how strong you want the curry flavor
1 tsp sea salt
375º (most recipes i’ve found say 400º or higher. i tend to get burned chickpeas when i cook them that high)
set timer for 10 minutes, stir, continue for about 30 to 40 minutes or until desired crispness.