Sandra

David’s Story: When I Realized My Son was Terribly Sick (Aplastic Anemia Symptoms)

October 18, 2013 by Sandra 24 Comments

I’m not exactly sure where to begin this post.

But I think it’s best to start with the day I finally realized that something was terribly wrong with my four year old son, David.

It was a Saturday night (August 3rd), and I was looking through old pictures of my family. I needed to find a picture that best represented our family to turn in for an upcoming writing assignment. As I looked further back to older pictures that were stored on my laptop, my eyes fell on this one.

I immediately noticed how different David looked in this picture compared to how he’d been looking over the past few months. I noticed the color in his face, his pink lips, and his smile. He looked…healthy and happy.

That was my David.

He’d somehow disappeared over the months and become the David we knew now….cranky, cold, tired, and often lashing out at siblings.

Ruben and I had been noticing changes in David’s behavior but never thought it was something I needed to make a doctor’s appointment for. We didn’t know what the problem was but whatever it was, we thought David was just different than our other four kids. He needed to ride in the stroller when we’d go out because of how quickly he’d become tired. And we needed to remember to leave the house with a jacket for him for when he’d be cold…when no one else was cold.

After I admired the happy, healthy-looking picture of David.

My eyes fell on this picture.

It still takes my breath away.

And I feel like the stupidest mom in the world when I see it.

Ruben took this picture of our five kids when we were in Chicago at the end of July for the BlogHer’13 conference. He spent time with the kids while I went attended the conference.

Immediately, when I saw this picture, I knew something was terribly wrong with David. I called Ruben over to look at the pictures and told him I’d be making a doctor’s appointment for David on Monday.

But then I woke up on Sunday morning, and I started noticing everything wrong about David. The insanely difficult mornings filled with anger, screaming, and crying, trying to get him ready for the day weren’t normal.

David wasn’t simply “not a morning person.” He was sick. The constant requests for someone to “sit with me or lay with me” weren’t just David wanting to cuddle. He was tired and had no energy. The change is his overall color — it was real and not my imagination.

Ruben had gone to church that morning with our older kids while I stayed home with the little ones, because we had a virus of some sort going through our family. I text messaged him and told him that I’d be taking David straight to the emergency room once he was home.

When we arrived at the ER, I carried David inside because he was too tired to walk. After a brief rundown with the person at the desk, David was taken straight back, and the ER doctor immediately knew that something was wrong.

She was right.

David’s hemoglobin was at 2. (A normal level is anywhere from 11.5-13.5.)

He had a platelet count of 6. (A normal platelet count is anywhere from 150-400.)

And his white blood cells were low.

My mind was trying to understand what these numbers written on a white sheet of paper meant for my son. I found the courage to ask the doctor for the bottom line.

She wasted no time in telling me that she believed David had leukemia. He would be transferred by ambulance to Children’s Hospital in Chicago.

To be continued….

David’s Symptoms of Aplastic Anemia

Cold

Tired

Irritable

Pale/Yellow skin

Rapid heart rate

Bruising

Petechiae (tiny red or purple spots on David’s body)

One of my goals for writing these posts is to raise further awareness about aplastic anemia and even encourage others to register for the national bone marrow registry, Be the Match. Lord willing, someone in this registry will save my son’s life. If you have any questions, feel free to ask away in the comments, and I’ll share as much as I can.

Recipe: Best Ever Apple Pie (and recipe for a double pie crust)

October 14, 2013 by Sandra 154 Comments

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and their client. #MyMarianos

Apple pie.

Every year we pay a visit to an apple orchard in Indiana and pick apples to bring home and use to create the most amazing apple pie. But this year, with everything that’s going on with David’s health, traveling far away from home to pick apples isn’t an option.

So instead, we did the next best thing. We headed to my favorite grocery store, Mariano’s, to pick fresh apples that ended up being perfect in our pie. Mariano’s actually has a huge assortment of apples to choose from, and finding the right ones to use for the pie was easy. I carefully selected the apples I needed for the recipe along with several more items on my grocery list. Then I looked through my purse for my Mariano’s rewards card and headed for the checkout lane.

I always love shopping at Mariano’s because it’s more than just a grocery store. It’s an experience, and I can’t think of a better place to snag fresh apples (outside of an orchard) than Mariano’s. 🙂

Double Pie Crust
With any pie, you need to have a great crust, and the recipe I’m sharing for a double pie crust (since you need a top & bottom crust for an apple pie) is delicious! This crust has just the right balance of crunch around the edges, softness on the bottom, and sweetness, since we’re using it for an apple pie.

This is my go-to crust.

Here’s the recipe:

Double Pie Crust

Ingredients

2-1/2 cups flour
2-1/2 tablespoons sugar
1 teaspoon fine sea salt
8 tablespoons vegetable shortening, well chilled (I put the shortening in the freezer for at least 15 to 20 minutes before using it in this recipe.)
12 tablespoons unsalted butter, well chilled and cut into 1-inch pieces (I put the butter into the freezer for at least 15 to 20 minutes before using it in this recipe.)
5 to 6 tablespoons ice water

Instructions

In a large bowl, whisk together the flour, sugar, and sea salt.
Scatter the vegetable shortening over the flour mixture and using either two butter knives or your hands, incorporate the shortening. Afterwards, the mixture will resemble coarse sand.
Scatter the butter over the coarse flour mixture using the same method you used with the vegetable shortening. (I actually used a combination of both methods for incorporating the butter.)
Sprinkle ice water over the dough one tablespoon at a time. Press the dough together with a spatula after each tablespoon. Stop adding ice water once the dough has come together.
Divide the dough evenly, so that it's in two pieces. Then flatten the dough and shape it into disks. Wrap the dough disks tightly with plastic wrap, and refrigerate them for 1 hour.
When you're ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.

https://thesensiblemom.com/2013/10/recipe-best-ever-apple-pie/

Best Ever Apple Pie
I won’t make you wait any longer.

Here’s the recipe for the best ever apple pie:

Best Ever Apple Pie

Ingredients

6 large Honeycrisp apples - peeled, cored, and sliced
3/4 cup plus 1 tablespoon granulated sugar
1 tablespoon light brown sugar
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 egg white, lightly beaten
1 Double Pie Crust (see recipe above)

Instructions

Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 500 degrees.
In a large bowl, toss the apples with 3/4 cup sugar, brown sugar, flour, lemon juice, sea salt, nutmeg, and cinnamon. Set mixture aside, and prepare to roll out the double pie crust.
Roll out the double pie crust on a floured surface then place the bottom crust in the pie pan.
Pour the apples onto the unbaked bottom crust. Make sure the apples create a mound shape in the pie crust.
Lay the top crust over the apples, then seal and crimp the edges of the crust using either your fingers or a fork.
Cut 4-5 vent holes in the top of the pie crust.
Brush the top crust with the beaten egg white, and then sprinkle the remaining tablespoon of sugar over the crust.
Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees. Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes. (I like to set a timer for 20 minutes and check at that point.)
Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees. Bake another 30-35 minutes, until the top crust is a deep golden brown and the apple juices are bubbling.
Remove the pie from the oven and allow it to cool before serving.

https://thesensiblemom.com/2013/10/recipe-best-ever-apple-pie/

Perfect for the Holidays or Any Day
This apple pie pairs well with whipped cream or vanilla ice cream, and it would be perfect to enjoy for Thanksgiving or any old day of the week. 🙂

UPDATE: I filmed a YouTube video with this amazing recipe. You can see exactly how I make the best ever apple pie and glean a few tips in the process.

BEST EVER APPLE PIE RECIPE VIDEO

What’s your favorite apple recipe? What’s one of your family’s favorite Fall recipes?

Two Delicious Peanut Recipes: Peanut Butter Chocolate Chip Cookies and Peanut Butter Syrup!

October 13, 2013 by Sandra 1 Comment

This is a compensated campaign on behalf of Latina Bloggers Connect and The National Peanut Board.

Today was a great day.

I haven’t had many of these lately, but during yet another hospital stay this week, David (my son who was recently diagnosed with a rare disease called aplastic anemia), received a blood transfusion. And while this is certainly not what I wanted, it’s what David needed, and that little bag of red cells gave me back my happy, loving, ball of energy 4-year-old son…for today and hopefully for at least the rest of this week before the tiredness and crankiness takes over again.

Peanut Butter + Family Day
It was fitting to have a treat day today. I made Peanut Butter Chocolate Chip Cookies and ice cream sundaes made with homemade Peanut Butter Syrup.

Peanut butter was the theme, for sure. It’s a fantastic ingredient to use in cooking and baking, and we often simply eat peanuts by the handful. I love that they offer my family protein (since we’re not huge meat-eaters) and other essential vitamins and nutrients that we need. Peanuts are a superfood! Did you know that?

Peanut Butter Chocolate Chip Cookies
I used natural creamy peanut butter to make the peanut butter chocolate chip cookies, and they came out with a nice crispy crunch on the outside while staying soft and moist on the inside. So good!

Here’s the recipe I used to make these yummy cookies:

Peanut Butter Chocolate Chip Cookies

Ingredients

1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons butter, softened
1/2 cup creamy peanut butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
2 tablespoons almond milk
1-1/4 teaspoons vanilla extract
1/2 cup semisweet chocolate chips

Instructions

Preheat oven to 375 degrees.
In a large bowl, whisk together the flour, baking soda, and sea salt then set aside.
Using a mixer, in a separate bowl, cream together the butter, peanut butter, brown sugar and granulated sugar. Then beat in the egg, almond milk, and vanilla extract.
Make a well in the dry ingredients, then pour the wet ingredients into the bowl with the dry ingredients and beat with the mixer.
Finally, add the chocolate chips and beat just until the chips are incorporated.
Using a 1/4 measuring cup (so that the cookies are the same size) and a spoon (if needed), measure out the cookie dough and place individual cookies two inches a part on an ungreased baking sheet.
Bake for approximately 15 minutes, rotating the baking sheet halfway through, so that the cookies bake evenly.
Remove cookies from the oven and allow them to cool on a separate plate or cooling rack before serving. This recipe makes approximately 12-13 large cookies.

https://thesensiblemom.com/2013/10/peanut-butter-syrup-and-peanut-butter-chocolate-chip-cookies/

Peanut Butter Syrup
Besides the cookies, I decided to try making peanut butter syrup, too. I’ve never made it in the past, but I love drizzling caramel and chocolate sauce on ice cream and even over whipped cream when I ~~often~~ have it on my coffee. I thought…why not try making peanut butter syrup?

And wow. I’m glad I did, because it’s so, so good! I can’t wait to have a drizzle over my coffee tomorrow morning!

Here’s the recipe I used to make peanut butter syrup:

Peanut Butter Syrup

Ingredients

1/2 cup pancake syrup
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract

Instructions

Add ingredients to a saucepan and cook over low heat, stirring constantly.
Once the ingredients have come together in the pan and they resemble a thick syrup, remove the saucepan from the heat.
Serve over ice cream, pancakes, biscuits, etc...

https://thesensiblemom.com/2013/10/peanut-butter-syrup-and-peanut-butter-chocolate-chip-cookies/

Ice Cream Sundaes with Peanut Butter Syrup
I used the syrup to make crazy-good ice cream sundaes today. This particular sundae belonged to my daughter, Breanna. 🙂 She was patient enough to let me snap pictures of it before digging in.

What’s your favorite way to use peanut butter? What are some of your favorite recipes that involve peanuts?

More About Peanuts:

Juggling work, family and activities can take a lot out of us. More than ever, we need help to get through the day (or night) in our increasingly busy lives.

With 7 grams per serving, peanuts have more energy boosting protein than any nut. Coupled with their more than 30 essential vitamins and nutrients, peanuts are considered a Superfood.

Peanuts and peanut butter provide lasting energy and are a smart addition to your diet any time of the day. It’s also an affordable source of protein and really convenient–you can take a pack with you or stir peanut butter in a smoothie or your oatmeal.

When you combine the value, nutrition and flavor of peanuts and peanut butter, families really get a nice bang for their buck!

Recipe: Healthy Tuna Salad Wraps

October 10, 2013 by Sandra 6 Comments

Life couldn’t possibly be more upside down these days.

I literally feel like I’m a million miles away from where life used to be…before the diagnosis and knowledge that my little boy has a rare disease. A disease that affects him physically in so many ways every single day. A disease that has already been the cause of four hospital admissions in just over two months.

Yes. Life is different, and sometimes I want to run and hide from it all. But I can’t. My little boy needs me, and the rest of my family needs to eat…so I’m not going anywhere. 😉

Healthy Tuna Salad Wraps
In order to keep up with all the changes that are taking place around us, we’ve had to keep meals super simple, even more so than in the past.

But it’s so easy for “simple” to turn into a not-so-healthy meal. One way I’ve avoided that when it comes to lunch is by making simple yet delicious tuna salad wraps.

Here’s the recipe for how to make these wraps:

Healthy Tuna Salad Wraps

Ingredients

2 cans Ocean Naturals Skipjack Chunk Light Tuna
1/3 cup black olives, roughly chopped
1/3 fresh tomatoes, diced
1/3 cup celery, finely chopped
2 teaspoons extra virgin olive oil
lettuce
4-6 high quality wraps
salt
pepper

Instructions

In a large bowl, mix together tuna fish, black olives, tomatoes, celery, and extra virgin olive oil.
Season with salt and pepper and taste.
Lay a bed of fresh lettuce down on a single wrap, then scoop the tuna salad into the wrap and fold. Repeat this step for remaining wraps.

https://thesensiblemom.com/2013/10/recipe-healthy-tuna-salad-wraps/

Ocean Naturals Tuna
To create healthy lunch wraps, I use Ocean Naturals Skipjack Chunk Light Tuna. It’s without question the BEST tuna I’ve ever tasted. Ever. I wasn’t expecting the quality of tuna that came out of the can of Ocean Naturals. It’s tuna that’s good, good for you, and good for the planet because it’s wild and responsibly caught in the ocean.

It’s superior to other tunas — all the way.

If you buy a can of Ocean Naturals Skipjack tuna, you can learn more about where your specific tuna came from by visiting their website and entering the code on the can.

Who does that? Seriously, a great idea. I love that I can find out exactly where my tuna was caught. And psst…this could make for an interesting homeschooling lesson, too. 🙂

A little about the Tuna Salad in the Wraps
The tuna salad that I made for the wraps using the Ocean Naturals tuna is made without mayo. I was able to keep it pretty light but packed with flavor by incorporating various veggies in addition to a little olive oil, salt, and pepper. I think you’ll like it.

Mmmmm….
I can’t wait to get back home and put together another one of these delicious wraps!

What’s your favorite way to eat tuna?

If you’re interested in entering to win Ocean Naturals Tuna, then be sure to visit their Facebook page on Tuesdays for their weekly Tuna Tuesdays giveaways!

You can also find many more tuna fish recipes using Ocean Naturals Tuna on Pinterest.

Sandra

BEST EVER APPLE PIE RECIPE VIDEO

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