I'm with you, Ann. I never liked cold milk & dry cereal when I was a kid. And I didn't like sweet things for breakfast either. Pancakes & waffles never appealed to me. My mom always made something savory for my breakfast on school days. I'm also not a fan of the "just get used to it" club. There's a danger that the sense of deprivation will be so strong that it will eventually undermine any efforts to improve the diet -- all motivation will be lost. I think it's really important, when someone is on a restricted diet of some kind, to find foods that the person really enjoys AND are within the limitations. I think the idea of finding other breakfast foods that your husband can enjoy is a good one. I'm speaking from experience because my husband is on a sodium-restricted diet. Believe me, I work my tail off coming up with tasty low salt versions of the salt laden foods he used to enjoy. Otherwise, he wouldn't be able to stand such a limited diet. Making the switch from half & half to skim milk is probably too drastic. Perhaps just going down one notch to whole milk for a while might be helpful. As others have suggested, a slow & gradual change might be best. Then go down to 2%. That might be a far as you can take it. Once you get below 2% milk, you lose a lot of flavor & texture.

WOW! It's amazing to me how innocent this post started and how hostile it quickly turned. I don't feel it's right to belittle and demean people because of their personal beliefs and choices. Just because you waited til 12 months doesn't mean everyone else does or has. Everyone raises their children differently and, I would think, to the best of their ability. Forums, such as this, are to help and support others, not bring them down. Comments like that are not meant for places like this. That being said, every child is different. Every pediatrician will tell you that. What works for one, won't work for the other. This is true of adults as well. Hence the fact, that we have so many medications that do the same thing. One doesn't work for EVERYONE. Anyway. Now that I've gotten off my soapbox..... My daughter is 6 months old and I've been giving her 1 bottle of whole milk a day for the past 2 weeks and she's doing great with it. I also still give her breastmilk daily as well because I feel that she still needs the antibodies in it. (Due to being diagnosed with reflux issues at 3 weeks of age, I had to start pumping.) I have no issues giving her whole milk at such a young age. She started on solid foods at 6 weeks of age because she was HUNGRY all the time. After starting her on solids she was no longer fussy all the time. As for the whole milk, she has LESS reflux issues on with the whole milk than she does the breastmilk (which I also have to add rice cereal to because of the reflux). I don't have to add rice cereal to the whole milk. Again, every child is different and you have to do what works best for your child, and you!

1. Make a milk bath mixture and enjoy your milk like Napoleon - soaking in the tub. Best use for removing dairy from your diet ;-). Here's a simple recipe from the Happier Homemaker: http://www.thehappierhomemaker.com/2014/01/homemade-milk-bath-recipe/ 2. Check the Nido web site for recipes. I have a huge number of recipes, having used powdered milk products exclusively since 1981, and have many ways I commonly use powdered milk, but they typically use non-fat instant or non-instant powdered milk. I've used Nido several times, but didn't always get the same results as recipes using non-fat dry milk. 3. I've used non-fat dry powdered milk to make different cheeses, but not sure about using Nido for the same recipes: yogurt, ricotta or cream cheese substitute, cottage cheese. CREAMY 3-MINUTE PUDDING 2 c. boiling water 2 t. butter or substitute 1/4 c. honey 1/8 t. lemon extract 1/2 c. non-instant dry milk powder 1 egg 1 t. vanilla 2-1/2 to 3 T. cornstarch 1/4 t. salt In a small saucepan over medium heat, add butter and honey to boiling water. With a wire whisk or blender, mix remaining ingredients with 1 c. of boiling water just until free of lumps. Pour slowly into honey water, stirring constantly until thick, about 1 minute. Serve hot or cold. Serves 2-4. PUDDING MIX 4 c. powdered milk 1-1/4 c. cornstarch 1-1/4 c. sugar Stir together and store in an airtight container. To make four 1/2-cup servings of pudding: In saucepan stir together 1-1/4 c. pudding mix and 2-1/2 c. water. Bring to boil, stirring constantly. Boil 1-minute and remove from heat. Add 1 t. vanilla (and 1-2 drops yellow food coloring if desired). Pour into serving dishes. NOTE: Eat what you make, this pudding does NOT keep well in the refrigerator more than one day. Very tasty with nutmeg served on top or cooked with the pudding. CASSEROLE SAUCE MIX (similar to condensed soup) 2 c. powdered milk 3/4 c. cornstarch 1/4 c. chicken bouillon powder 2 T. dried minced onion flakes 1 t. dried basil, crushed (optional) 1 t. dried thyme, crushed (optional) 1/2 t. white pepper Yield: 3 cups, or about 9 cans of condensed soup. Combine all ingredients, mix well. Store in airtight container. To Use Mix: Combine 1/3 c. mix with 1-1/4 c. water in a saucepan. Cook and stir until thickened. Use instead of canned soup in a casserole, a white sauce base, or add cheese for a cheese sauce for vegetables, or a mixture for creamed chicken, or chopped hard boiled eggs over toast. BAKING MIX (Bisquick substitute) 8-1/2 c. all-purpose flour 1 T. baking powder 1 T. salt 2 t. cream of tartar 1 t. baking soda 1-1/4 c. powdered milk 2-1/4 c. vegetable shortening (or coconut oil) Variations: Use 4-1/4 c. all-purpose flour and 4-1/4 c. whole wheat flour and increase baking powder to 2 T. 1. In a large bowl, sift together all the dry ingredients. Blend well. 2. Cut fat into dry ingredients until evenly distributed. [Grainlady note: The easiest way to do this task is with a hand-held electric mixer instead of a pastry blender - trust me on this one ;-).] 3. Store in a large airtight container. Store in the freezer or refrigerator if using whole wheat flour. 4. Use within 10-12 weeks. 5. Makes about 13-cups. Use cup-for-cup as a substitute for Bisquick. HOT CHOCOLATE MIX 2 c. sugar 2-1/2 c. powdered milk 3/4 c. cocoa 1-1/2 c. non-dairy creamer Mix together. To make cocoa: Stir 2 T. of mix into 3/4- to 1-cup hot water. CITRUS CRUSH 1/4 c. lemonade concentrate Juice of 1 orange 1/4 c. powdered sugar 1/2 c. dry milk powder 1 c. crushed ice Put all ingredients into blender. Cover; blend 10-seconds. Serves two.

Colleen, my secretary used to bake me lemon bars every year, I liked them better than cake. Now, unfortunately, I'm retired and have no secretary and so I have to bake my own. Enjoy your prospective birthday cake, I remember you share a birthday with my youngest daughter, only a couple of days away. Bragu, I'll bake another one in November, don't be late or we'll eat it all without you. Again. Edie, those biscuits are already in the freezer, great minds think alike, LOL. Sooz, you said have said something earlier, I'd have saved you a piece. Yeah, sure, I would have. Really... Nancy, I remember now that you reminded me, that I can make cake flour with cornstarch. Happy Birthday to you too, PLUS a laptop? Good for DH!! Zoom is better than nothing, but I know I'm lucky to have everyone close. I hated those first couple of months when I didn't get to see anyone and I'm still sad that we missed our Easter dinner as a family, that's never happened before. Our Governor is now slowly lifting restrictions and cases are going down, but I'm being pretty careful because of Mother. Sorry about your glamping trip, but I know that we old people have to be careful. (grin) 2many, hurry up here, I have ice cream left, even if all the cake is gone, and I'd share! "Went rogue". LOL, I like that. And I seem to do it regularly... plllog, I only saw one single recipe that used the dulce de leche, and that was only in the remarks about the recipe. I thought it sounded pretty good, so I did it. Of course, most of the recipes were very similar so after I looked at 3 or 4 they all started looking pretty much the same which is probably why the dulce de leche kind of "jumped out" at me. Carol, I agree about the whipped cream, except I don't even need cake sometimes! How could whipped cream possibly be bad? So, now back to my healthy eating, at least for now. I have mizuna and baby bok choi ready to use, and I'm picking asparagus daily, so I have no excuse to not eat my vegetables. I'll be thinking of cake, though. Annie