Dear Jack,

It’s equally funny and sad that it’s extremely (!) difficult to find cupcakes that do not contain artificial coloring from either petroleum (labeled as Red 40, for example) or the crushed and boiled bodies of cochineal insects, or as I call it, “bug juice” (labeled as Crimson Lake and/or Carmine.)

Like I would make something like this up…

Mommy and I were determined to buyedible cupcakes for your classmates at school to celebrate your 3rd birthday, which is tomorrow.

But we didn’t have to search far.

We already knew that one of the easiest places to get vegan chocolate cookies is Whole Foods Market, so that’s the first (and only) place we turned.

It’s not even that we were definitely seeking vegan cupcakes for your birthday, but I learned that by the time I sought out cupcakes that didn’t contain petroleum or bug juice, the only grocery store that that had them available could just as easily make them vegan, so that I could try one too. (I’m a vegan; you and Mommy are vegetarians.)

I accept that it may seem a bit extreme that I special-ordered your cupcakes for your classmates to instantly munch down in celebration of your birthday.

But for me, I couldn’t see it any other way.

I would never seek out petroleum to add it to your food, nor would I capture and boil bugs to color what I give you to eat. That’s just ridiculous and absurd.

Yet it’s normal unless someone makes the effort to find the exception to the rule.

So with much pride in the fact that edible cupcakes were actually obtained (ones Mommy didn’t have to make herself) I delivered the dozen vegan (as well as, petroleum and bug juice free) cupcakes to your class, just as you and your friends were all waking up from your afternoon naps.

And with much pride I looked forward to seeing you wolf down your pre-birthday cupcake.

Instead… you were stoic.

That’s how you always are when I drop you off and pick up from school each day.

It’s like you get trapped in this limbo universe where you don’t know how to react to both me and your teacher.

It’s like you get confused by the jurisdiction of it.

Who’s in charge? Daddy or Ms. Lauren?

While your friends (like Sophie, featured up top) didn’t hesistate, you stared at the wall as long as I was there.

Needless to say, I didn’t get to see you actually enjoy your cupcake.

Yep, you waited until I left and Ms. Lauren was officially in charge.

You’re a funny kid.

Love,

Daddy

2 years, 8 months.

Dear Jack,

I know, I know… After having just written to you a few days ago “Never Talk About Politics, Religion, Or Food You Don’t Eat,” the very next day I followed it up with “A Parent’s Prayer For Wisdom, Humility, And Grace,” which is obviously religious in nature.

And now here I am writing about food we don’t eat.

Of course, my point was that when do we talk about politics, religion, and food we don’t eat, itshould be done in a way that’s inclusive, not exclusive. Plus, it has to be a conversation with someone who is already curious or open-minded enough to want to hear what you have to say.

I suppose anyone who has read the title “Non-Dairy, Plant-Based Options For Eggs, Cheese, Milk, & Butter” wants to be here, so I’m going to give this a shot.

As a quick refresher, it was about 4 and a half months ago that, sort of accidentally, I refrained from eating eggs or dairy for a weekend.

It was no coincidence that my severe sinus pressure, which had plagued me constantly since 1992, disappeared. Not to mention, whereas I used to be horribly allergic to cats as well, I can now pet and hold a cat without sneezing, coughing, itching, getting watery eyes, or having a headache for the rest of the day. Plus, I used to regularly get severe sinus infections with congestion and fever… that’s all gone too.

I don’t know the science behind this, I just know it’s been true for me. Needless to say, I have continued not eating eggs or dairy since that random, fateful weekend.

That had to be a bit challenging for Mommy at first, as you can imagine, because that meant she had to rethink all our meals, as well as which ingredients we kept in our fridge and pantry.

But Mommy is great! She has totally embraced this lifestyle change, and now, both you and Mommy are more non-dairy and plant-based as well.

The biggest help for her was a food blog called Oh She Glows. What a lifesaver! It has been really good about helping us understand the non-dairy, plant-based alternatives for the ingredients we use to depend on.

So, since our family’s meals are made without eggs, cheese, milk, or butter, what do we use instead?

I see this question asked frequently on Facebook, as several people I know have children with food allergies.

Here’s a quick cheat sheet for what we do for these following American food staples:

Eggs in dessert: Applesauce or chia seeds.

Eggs for breakfast: Avocados.

Dairy milk: Rice milk and coconut milk. (I’m not loyal to a certain brand for either.)

Cheese: Avocados, unsalted cashews, or unsalted sunflower seeds.

Butter: Earth Balance Natural Buttery Spread Original, which is non-dairy and plant-based, consisting of a natural oil blend from palm fruit, canola, soybeans, flax, and olives. Not to mention, it’s also non-GMO and gluten-free.

Since you and Mommy still do consume some eggs and dairy, our meals are constructed in a way that eggs and dairy can be added to the meal if desired.

Okay, then, that’s how our family survives without eggs and dairy. Any questions?

Love,

Daddy