Chili in the crock pot is great. It's hearty, it's easy, it's nutritious, and it can even be tomato-free. Serve it with corn-free cornbread (a.k.a. millet bread) and you're good to go!
Ingredients
1 lb. beef stew meat (you can cut it smaller if your kids need small chunks)
1 can (organic) red beans, water too
1 can (organic) kidney beans, water too
1 can (organic) pinto beans, water too (I've used white beans instead too)
Chopped onions (I use about 1/3 cup but can use more or less)
Tomato-free tomato paste (amount is up to you, I use about 5 soup spoons full)
1 jar sweet potato baby food (optional)
Spices to taste: chili powder, garlic powder, salt, cumin
Directions
Put everything into the crock pot and mix it up. Cook it on high until meat is cooked and flavors are mixed nicely. Then keep it on low or "keep warm" until ready to eat. Serve with corn-free cornbread!
Friday, May 8, 2009
GFCFSF & Tomato-Free Crock Pot Chili
GFCFSF Breakfast
My kids always eat breakfasts better when they are in shapes or patterns. I used to think moms who did this kind of thing had way too much time on their hands. Now I'm one of them, but it's not because I have lots of time. It really doesn't take much more time to arrange the food in a pattern than it does to just plop it down. And it makes eating more fun, and that means that more of it gets into their bellies! :)
This is not rocket science, but here we have some toast (I think it's Food for Life Millet Bread) with jelly. I can't remember and can't see it well, but there might be some unsweetened nut butter on there too. Two slices of toast per kid, cut in half for 4 pieces. Then a little bowl of fruit (grapes, a clementine). And some orange juice (with a couple of drops of Grapefruit Seed Extract for yeast control).
Labels: MEAL: Breakfast
GFCFSF & Tomato-Free Spaghetti
I make this on Friday or Saturday nights because I'm usually out of fresh food by then! I got a case of this Ancient Harvest quinoa/corn spaghetti and keep it in the basement. I have ground meat frozen at all times, and now that we're tomato-free, I keep tomato-free tomato sauce in the fridge too. So this is easy to whip together. This is yummy and the kids like it. They eat up the whole package between the two of them. This is gluten-free, casein-free, soy-free, rice-free, and tomato-free. (It is NOT corn-free.)
Ingredients
1 package Ancient Harvest quinoa/corn spaghetti
Oil (olive, grapeseed, coconut
, etc)
2 big soup-spoons worth of tomato-free tomato sauce
1/4 lb. ground meat (beef, turkey, chicken, buffalo...)
Chopped onions (as much as you want; optional though)
1 tsp. garlic powder
Salt to taste
Directions
For kids, break the spaghetti in half into the boiling water (makes it easier to eat, I think). Make spaghetti according to the package directions (it cooks in about 9 minutes). Drain in a colander and rinse with cold water (this stops it from cooking more and getting mushy). Put this aside, still in the colander.
In the pot you used to boil the spaghetti, put it back on the stove on medium heat and put some oil in. I use about 1/8 cup of oil. (We do Turkish style pasta, which is oily.) If you're using onions, sautee them in the oil. Next add the ground meat and brown it. Once it's brown, add the tomato-free tomato paste, some salt, and the garlic powder. Mix it all up. Now add the spaghetti and mix till it's all blended.
Now taste it. Add salt until you have a nice flavor going on. Serve it up in bowls!
Sunday, May 3, 2009
Avocado-Chocolate Pudding
This was posted by "Paula in PA" on the GFCFKids Yahoo group and got quite a rave review! I made it today, and we really liked it! The only complaint I have is that it is *too* sweet! Next time I will probably use less agave. I'll also serve it in smaller doses. I think 1-2 Tbsp. is a good serving amount for this - it's really sweet! This is gluten-free, casein-free, soy-free, and coconut-free.
Ingredients
2 ripe avocados [soft to touch but not too mushy]
3/4 cup agave nectar
1/4 cup raw cocoa powder
1 Tbsp. vanilla
1 Tbsp. oil [I used macadamia nut oil; coconut oil would be good too]
Directions
Place all ingredients in food processor and blend until very smooth. Keep
stored in air tight container in fridge.
Notes
I didn't have enough vanilla so I used part vanilla and part banana flavoring. Also, I don't have a food processor so I used the blender. It worked but was a bit thick for a blender; think it's time to buy a food processor!
Saturday, May 2, 2009
Tomato-Free Beef Stew
Made this today in the crock pot and was thrilled with how it turned out. I felt very accomplished! No recipe or anything! :) This is GFCFSF + tomato-free (and other things-free).
Ingredients
1 lb. stew meat (beef)
1/3 cup onions (or more if you'd like)
5 small potatoes
2 carrots
4 handfuls frozen green beans
1 cup Pacific chicken broth
3 Tbsp. tomato-free tomato paste (if you are tomato-free; otherwise tomato paste)
1/3 cup red wine
2 tsp. garlic powder
2 tsp. tapioca starch (or arrowroot would work)
salt to taste
Preparation
Cut stew meat into smaller chunks, if needed (I use kitchen scissors for this).
Chop onions.
Peel and chop potatoes.
Peel and slice carrots.
Break green beans in half (if they're the long ones).
Directions
Mix beef, onions, potatoes, carrots, green beans, chicken broth, "tomato" paste, red wine, garlic powder, and salt in crock pot. Cover and set on high for a few hours, till meat is cooked. Then switch it to low or warm for the rest of the time. About 30 minutes before serving, use strainer + a bowl to separate the juices from the crock pot. Whisk in tapioca starch with juices, then pour back into crock pot for the rest of the time.
Service
This served our family of 4 with no leftovers. We thought it was hearty enough to stand alone (although hubbie had a piece of bread with it). We had fresh champagne mangoes for dessert.
Note
I am unclear on whether or not wine is gluten-free. I do know it has sulfites, so if you are sulfite-sensitive, skip the wine.
Another Note
I made this a second time and used 2 cups chicken broth. Still worked, just more soupy than stewy. I also used different spices: garlic powder, cumin, chili powder (a touch), and cinnamon (a touch), plus I added a jar of sweet potato baby food. (why?! because I had some, that's why!) hahaha
Thursday, April 30, 2009
Enhansa/Curcumin: Week 1
At the Defeat Autism Now! (DAN!) conference in Atlanta (April 2009), I picked up a bottle of Lee Silsby's much-talked-about new supplement, Enhansa. Lee Silsby's website claims that "Enhansa Has Been Shown to be 7 - 8 More Absorbed Than Standard Curcumin Extracts." I was interested in trying curcumin because I had heard on AutismActionPlan.org from Dr. Woeller that it is a good supplement for decreasing inflammation in the gut -- something I was concerned about since my son had come back with so many food sensitivities on his IgG test.
Alan at the Lee Silsby booth told me to work up gradually because there would "definitely" be a die-off reaction. The Lee Silsby's recommended protocol on their website says to start with 150 mg (one cap) once per day and work up from there. Well, I was nervous about starting something that would "definitely" cause die-off, so I decided to work up more slowly than that.
I'll be blogging my experiences with Enhansa here with the hopes it helps somebody out there...
WEEK ONE
My Dosing Protocol:
Days 1-3: Open up 150 mg capsule and dump out everything but about 1/3 the "bottom" half of the cap.
Days 4-5: Open up cap and dump out everything but about 2/3 the bottom half of cap.
Days 6-7: Open up cap and dump out "top" half of cap + a smidgen of the bottom half of cap.
Observations:
Overall this week: Much less tantrums/melt downs/break downs (this was noticed by hubbie too, who did not know I had started Enhansa). Slightly increased complexity in speech/comprehension (hubbie did not notice this).
Day 3 he woke up with watery eyes and seemed tired. Also had a bit of a runny nose/cough, so I kept him home from school thinking he had a cold. After dinner on Day 3 he came to show me that his "spots" had come back (pimple-like spots on his torso that I had thought were food intolerance).
Day 6 he is coughing still to the point that I gave him a nebulizer treatment (albuterol). Day 6 I notice he is playing with his cars, which is interesting to me since he's been "stuck" on dinosaurs for months.
Also this week he had some funky poop - not sure how to describe it and I didn't take photos for the Poop Blog. First few days I saw some thick, white stringy things which I considered could be yeast coming out. Poop this week was very regular, I believe even increased. It was not diarrhea, but they were not "logs" either. More like "fuzzy." Day 7 I saw some of the curcumin in his poop (hard to miss the bright orange dots of color!). Poop on Day 7 was also very dark in color and very uniform in color; I know that's vague, but it was really noticeably darker than usual, but still soft and "fuzzy."
Days 5-7, we noticed he was scratching the back of his head a lot. The front top of scalp was dry/scaly on Day 7; I couldn't see the back where he was scratching. Days 5-7 he also had a rash on his neck and at various times through the day on Day 7 it looked like some weird stuff was going on with his face too. Kind of like a rash but not really "organized" enough; just a general strangeness or difference that made me look closely and determine it was a rash. The rash on his neck wasn't a red rash but more like hives -- little raised bumps the same color as his skin. He didn't have a fever with this, but on Day 7 he did seem warmer than usual, like his circulation was working. I kept him home from school on Day 7 of Week 1.
On Day 7 I let him go to the park with a neighbor boy he knows but does not see often. They were chaperoned by the other boy's nanny, and I realized later that I did not worry once the whole hour he was gone that he would be acting out or would be a handful for the nanny. (Kind of odd, since in the past I would've worried about melt downs, etc, but this week he'd gotten much more controlled and only cried/whined when he actually had something to be upset about.)
One other thing I will note about this week is that he started clicking his tongue a bit. I comment on it because he has never done that before this week. I have no idea what it means or if it's good or bad. I just mention it because it's new.
Enhansa/Curcumin: Week 2
Notes in a series on trying Enhansa from Lee Silsby for my son, 4 yrs. old.
WEEK TWO
My Dosing Protocol
Day 1: One full cap (150 mg) at breakfast.
Day 2: Opened cap and dumped out enough to leave 2/3 in cap.
Day 3: Opened cap and dumped out enough to leave 2/3 in cap.
Day 4: Opened cap and dumped out enough to leave 2/3 in cap.
Day 5: 1 full cap (150 mg)
Day 6: 1 full cap (150 mg)
Day 7: Not sure (son took too many caps at once and spit them out, not sure if the Enhansa got in there or not!)
Observations
Day 1 of Week 2 (Tuesday): he woke up complaining that his eye hurt and was rubbing both. His left eye was swollen/puffy, but a wet washcloth held to it seemed to make him feel better. Also Day 1 morning he now has a "lacy" red rash on his face, particularly noticeable on the forehead and cheeks (see photos). I am amazed by this and tell him we're "getting the bad guys out!" I keep him home from school because I assume the school will think he has some weird contagion.
On Day 2 of Week 2 (Wednesday), he was fine enough for school. He slept poorly last night; taking a long time to fall asleep and coming into mom & dad's bedroom a couple of times (and eventually winning at that game). He seems to have stopped scratching his head as violently as he was before. The lacey rash is gone. Now his face, neck (front and back), and collarbone area are filled with tiny little bumps. They are skin-colored not red. They are not really noticeable until you look closely. They kind of look like each tiny follicle is raised up. Around his eyes and nose, it kind of looks bumpy like a teenager might look although not really red pimply-like. He says they itch, but I don't see him itching himself like crazy. They kind of feel like sandpaper when you run your fingers across them. In the morning they seemed more "active" or "new" and by bedtime they seemed more "dry" and like they had passed their prime. It will be interesting to see how they look in the morning. He also shows me that he has a few red "spots" on the back of one of his hands. He still has a runny nose although not nearly as much mucus as before. His left eye is still bothering him, and interestingly, he wanted the wet washcloth to press against it at approximately the same time as yesterday (9 pm). I don't know what happened at 2 pm since he was at school. I tried to get a really good look at it tonight but still can't tell what it is. It's kind of like a red pimple but larger with some white edges. It's not *on* the eyelid (like a stye) but is below it, near the inner corner. Maybe it is a bump that he scratched that got infected? I haven't seen any pus. The other thing I noticed tonight is that the lymph node behind his left ear is HUGE. He used to have these large nodules behind his ear when he was younger, and I always worried they were tumors. I remember pressing on them a lot to try to figure out what they were, and my son said his first "sentence" while I was doing that: "No head" he said. He hated it when I did that. Same thing is happening now. He has this huge nodule behind his left ear (nothing on the right) and he didn't like it when I touched it. Now that he is speaking he was able to tell me it hurts when I press on it. I believe this is some viral type thing, perhaps the Enhansa is ridding the body of some virus and so this node is swollen. I wonder if it is related that the node and the eye thing are both on the left side? This whole thing has also made me realize that at some point during our whole diet/biomedical journey, his nodules had disappeared. It was alarming to feel it tonight and so now I see how they have been gone for a while. I had even forgotten about that whole nodule issue until tonight! Behavior-wise he is very different, but in a subtle way. He seems much more compliant and agreeable with much less tantruming. He is happy and easily excited by things. He was happy going to school and happy to be picked up. In the car on the way home he said "I love school!" which is a new quote. Usually the best I get is "I had a good day" and often it's a slew of negative thoughts and mean-spirited things about how it's "the worst day of my life" and "I don't love you anymore." That is basically gone all of a sudden, to be replaced by ... "exuberance" is the word that comes to mind. I also notice he is more engaged and in tune. At dinner when my daughter started talking but then didn't finish her sentence, he waited a bit then prompted her to continue. Then when she finished, he questioned what she said. It was pretty cool. It's very subtle but I'm really noticing some different things.
Day 3 of Week 2 (Thursday): For second day in a row, he gets out of the car easily at pre-school drop-off, even when the teacher helping him out of the car is the one he used to cry about when we got her, and he used to tell me every morning he saw her that he didn't want her to get him out of the car. Now, for 2 days, he unbuckles his seat belt, gets his lunchbox and snack, and gets out of the car. Seems like a small deal, but, believe me, after almost 2 years of traumatic "getting out of the car" issues, this feels like a gift from the heavens! :) He also continues to be compliant and happy in the mornings, which I swear is new since starting Enhansa. Mornings used to be a nightmare, with the best of mornings having me walking on tiptoes to avoid a tantrum or meltdown or angry blow out over *something.* This, again, is a gift. Nice, peaceful, mornings . . . what a concept! :)
The nodule behind his left ear is still huge and sensitive to my touch. There is a small nodule behind his right ear, but it's lower down toward the neck than this one.
Day 4 of Week 2 (Friday): The sore under his eye looks like it has "popped" or something, as the white is gone, and now it is just red, flat skin there. Looks like it is healing. The sandpaper skin rash is definitely better; can barely feel it. He's a bit grouchy this morning about going to school but transitions to breakfast easily and it's not a big deal. Third day in a row he gets out of the car easily in the morning and I even see him having a conversation with the teacher on his way into school. This is pretty amazing, as usually he just slumps in and doesn't even say hi or look at anybody; kind of like it takes all of his focus to figure out how to hold onto his stuff and get in the door. Today there was a spring in his step and it looked like he may have even been joking with the teacher.
At night he seemed really cranky and tired. Left eye red-ish on and off. Rubbing eyes. Itching all over. Like spring allergies (although he tested negative to environmental allergens). Runny nose is clear (was yellow before). Sneezing a lot; I don't recall him ever sneezing like this -- one after another. Used to be a one-sneeze kind of guy, now it's 5 or so in a row. Very weird. Gave him benedryl before bed; hoping it helps.
Day 6 of Week 2 (Sunday): Another very good day. Rash around the neck is gone. Eyes are still a bit weird-looking with the dry/red thing. He rubs them every now and then, and they look a bit puffy. There are some little bumps on the insides of his elbows. Behavior is wonderful. I fantasize about traveling with him to Italy. :)
Day 7 of Week 2 (Monday): He pees out of his pull-up this morning and all over the bed. (grumble) This is a yeast die-off sign for him, though, so that's good if that's what it is. We go to the dentist this morning, which has always been traumatic in the past. Like torture. He sits in the chair for the first time ever and likes going up and down. He touches the "toothbrush" with his finger, and holds the mirror and puts it in his mouth. But when it comes to the actual exam/cleaning, we have to resort to the old way of doing things (him facing me on my lap then leaning back onto a pillow in the dentist's lap). He cries and squirms, and it's awful, but it's actually not as awful as before, and he snaps out of the trauma pretty quickly after it's done, getting his new toothbrush and his toy happily. So, in my mind, this is a very successful trip! :) I must also note that, in addition to his overall mood and ability to transition improving, his speech seems so much better to me too. Not the number of words or complexity of words or sentences; it's just that he seems more interested in joining in on the conversation. And his speech is more ... conversational, if that makes sense. He is engaged in the conversation and he is doing lots of back-and-forth. It's not that he wasn't doing it before, but I just notice that it seems like there's more of it now. He also just seems happier; a lot less moody and grumpy. Lots more laughs and jokes and excitement.
Tuesday, April 28, 2009
Tomato-Free Tomato Paste (Red Pepper Paste)
We use a lot of tomato paste in our recipes, especially our Turkish recipes. But when tomatoes came back as a "no-no" on my son's IgG test, I freaked! How can we cook without tomato paste? Here is what I did, and it has worked awesome for us. I call this "tomato-free tomato paste!" Please note that this does not taste like ketchup or anything; that is not the point. The point is that you can use this in your tomato recipes (Turkish recipes here, chili, beef stew) and nobody will notice. (Spaghetti dinner might be a different matter.)
Ingredients
4 organic red peppers
10 slices of beets (I used canned but I know this is not ideal)
1-2 tsp. sugar (optional)
Directions
Pierce red peppers about 4 times each with a fork. Place them lying down on a baking sheet lined with parchment paper (makes it easier to clean up). Bake in an oven at 350 degrees for 2 hours. When done, use a knife and fork to open them up, remove the seed pod, and scrape away any other seeds. (At this point if you have tons of time you can remove skins of peppers too but I haven't done that yet.) Put them in a blender with the beet slices and sugar. Blend well till consistency is uniform. At this point, if you want, you can strain it out using a mesh strainer to get rid of some of the extra water, but you don't have to. Pour it into a glass container. This lasts me about 2 weeks.
Notes
One can of beets has enough for three batches of this stuff, so after you take out your 10 slices, divide the rest up and freeze for later use.
Pictures of Steps Below:
Monday, April 13, 2009
"Free Falling"
Flickr photo by jddunn
"And I'm freeeeeeeeee......Free fallin'!"
That's been my theme song around here after (finally) doing the Alletess IgG food sensitivity test on my son and learning that he has issues with several things.
I admit I walked around in a daze for about a week, and, yes, I did cry throughout an entire afternoon.
It seems silly now, a few weeks into it, but at first I just couldn't wrap my head around it. I had been doing so well with gluten-free, casein-free, soy-free, and I felt like I had my sh*t together. Heck, I even had a blog! hahaha :)
But then this news came and....how would I do it? I looked at all of the great products I had found (scrolling at the top of this blog in the Amazon widget) and found that practically EVERYTHING was no longer allowed! What?!?! You mean we can't have "crackle crackle" anymore? (that's what my kids call Erewhon Crispy Rice cereal). You mean we can't have the awesome Orgran Animal Crackers (that I had just received a new bulk order of). Rice milk? Pancake mix? Veggie chips? Chocolate cake mix?
I couldn't even bring myself to blog about it because I felt so ... overwhelmed and un-qualified to even discuss it.
But here I am now. Ready to blog about our new "free" list and start sharing with you some of our new recipes...
Allergies (meaning totally out of the diet)
Egg white
High Sensitivities (2 and 3 on Alletess test; meaning totally out of the diet)
Gluten
Coffee
Rye
Wheat
Cashew
Coconut
Oats
Peas
Peanut
Rice
Sesame
Safflower
Soy
Sunflower seed
Tomato
Walnut
Yogurt
Milk
Low Sensitivities (1 on Alletess list; meaning rotating every 4 days)
Almond
Asparagus
Pinto Bean
Cantaloupe
Corn
Garlic
Grapefruit
Lemon
Lettuce
Mustard
Chili Pepper
Green Pepper
Watermelon
Banana
Chicken
Crab
Egg Yolk
Oranges
Granted, some of these are for my son and some are for my daughter; many of them overlap. I'm using my son's results as our family's results, since his were the most extreme. This means that when I prepare breakfast for the kids, I use my son's results. When I prepare dinner for the entire family, I use my son's results. For lunchboxes, I will sometimes throw in some cookies or something into my daughter's lunchbox that my son can't have. And if my daughter needs oranges rotated, it means my son only gets orange juice every 4 days too.
I think I would go nuts (no pun intended) if I made separate meals for the two kids, so they get the same thing, and I use the lunchbox as the place where things can diverge a bit (but not much).
So welcome to the new blog. I won't change the name to GFCFSFEFPFTFSFRFCF etc because, well, nobody would find it in a Google search. :)
Note: You will find many recipes on this blog that contain one of "no no's" in the list above. This just means that I posted it before we developed the new list.
Labels: ISSUES: Experiences
Sunday, April 5, 2009
Friday, April 3, 2009
Nutty Flax Bars
This is a picture of the bar recipe on the back of the "Nutty Flax" cereal box.
My daughter liked these. My son did not.
Labels: INGREDIENT: Chocolate, MEAL: Snack, RECIPE
Teff Almond Butter Cookies
These are great and super easy to make. The recipe comes from the back of the Bob's Red Mill teff flour package. I used almond butter instead of peanut butter. These are egg-free too.
Ingredients
1 1/2 cups teff flour
1/2 tsp. salt
1/2 cup maple syrup
1/2 cup canola oil
1 tsp. vanilla
1 cup nut butter
Directions
Preheat oven to 350. Set aside ungreased cookie sheet. In large bowl, combine dry ingredients and set aside. In another bowl, blend syrup, oil, vanilla, and nut butter. Add the wet ingredients to the dry ingredients and blend well. With damp fingertips/hands, shape dough into walnut-size balls. Place on cookie sheet and flatten with tines of fork. Bake 13-15 minutes. They will be crumbly/flimsy when first removed, so wait a bit before removing to a plate/wire rack to cool. Yield: 24 cookies.
Cinnamon Muffins
These are really moist and yummy, not like the muffins I usually turn out! Probably because it's not MY recipe! :) This was adapted and adapted and adapted to what you see here. Got it from people on GFCFKids Yahoo Group. (Originally adapted by Toni Kaste from Babycakes "Cinnamon Toasties" recipe.)
Ingredients
1 cup garbanzo bean flour
1/2 cup potato starch
1/4 cup tapioca starch
1 cup unrefined sugar
2 and 1/4 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 TBSP cinnamon
1/3 cup unsweetened applesauce
1/2 cup oil (I use 1/2 grapeseed and 1/2 olive oil)
1 cup hot water (I used my Keurig coffee maker)
Directions
Preheat oven to 325 degrees. Oil/grease muffin cups or use paper liners. (I made these as mini muffins.) In a large bowl whisk together the dry ingredients. Whisk the wet ingredients in smaller bowl. Combine the wet ingredients into the dry ingredients. Fill muffin cups and bake for 15-20 minutes till toothpick comes out clean. They will be "mushy" at first but will solidify a bit more as they cool.
Labels: MEAL: Dessert, MEAL: Snack, RECIPE, STYLE: Muffins
Corn-Free Cornbread
We really liked this, and it's super easy. Really tastes kind of like cornbread! I got this recipe from Laurie on GFCFKids Yahoo Group.
Ingredients:
1 cup water (or use milk sub, but I used water to be cheap)
1 1/4 C millet flour
1 egg (I used Ener-G egg replacer)
1/4 C oil (I used grapeseed)
1/2 tsp salt
2 T baking powder
1/4 C unrefined sugar
3/4 tsp xanthan gum
Directions:
Mix together. Pour into oiled square pan. Bake at 350 for about 30 minutes, or until sides pull away from pan and toothpick stuck in center comes out clean.
Note:
I have been told that Ener-G egg replacer has corn in it. So if you are 100% corn-free, use flax gel egg replacer instead.
Labels: INGREDIENT: Millet, MEAL: Dinner, RECIPE, STYLE: Bread
Wednesday, March 11, 2009
Beef Ribs & Potatoes
We really like this. It's yummy, it's hearty, it's simple, and it's pretty cheap. The pictures above show this made on two different nights. The first 2 pics are from one night, the bottom pic is from a different night.
Ingredients
1-2 pkgs. beef ribs (we use 2 pkgs. for 4 people + there are leftovers)
3 (or so) potatoes
Tomato paste, a few big scoops-full
Salt
Olive oil
Preparation
Peel and cut the potatoes into chunks or wedges.
Directions
Put some olive oil on the bottom of a glass baking dish. Lay the ribs out in the dish. Put potatoes around and in between the ribs. Salt (we use a lot of salt). Mix the tomato paste with some water to make a saucey liquid in a bowl, then pour it on top of the beef and potatoes. Cover with parchment paper (or foil if you use it) and cook in oven at 425 degrees (F) for 45 minutes, or until the potatoes are soft. (Note, some potatoes will be crispy.)
Serving
Adults can eat the ribs either with fork and knife or caveman-style. For the kids, cut the meat off the bone into little pieces and serve next to (or mixed in with) potatoes.
Monday, March 2, 2009
I'll Be on Blog Talk Radio This Wednesday!
I'll be on "Embrace Autism Now" on Blog Talk Radio this Wednesday, March 4, at 1:00pm Eastern Time. I'll be on there for an hour, and you can call in to ask questions. Or you can go to the website and type in questions too. I'd love to answer your questions!
Call-in Number: (646) 716-9663
The show will be archived too, and should be available about an hour after the show finishes. So if you missed it, you can listen to it later.
I'll be talking about Lend4Health.org, but I'm sure we'll discuss this blog as well, and my experiences with biomedical.
Talk to you then!
CLICK HERE TO GO TO THE "EMBRACE AUTISM NOW" SITE.
Sunday, February 15, 2009
GFCFSF Fish n' Chips
This is not really cheap, nor is it really healthy. In fact, I questioned whether or not I should even put it up here because, well, it's so embarrassing. But I figured there would be SOMEBODY out there (okay, maybe a few of you) who might feel relieved to know that they can do the GFCF diet without being a gourmet chef, without spending hours in the kitchen, and without being particularly HEALTHY every single night of your life.
Enter....the "fish n' chips night" at our house. I'll admit, we do this about once every other week (often with the other week being "hot dogs and fries" using the exact same type of fries as we have here). And the night that I choose to be so NAUGHTY is usually the night my daughter has Vision Therapy, because I always seem to forget to cook something beforehand.
Okay, again, I'm really embarrassed, but here goes...
Ingredients
1/2 to 1 package of Whole Foods GF cod or haddock
1/2 to 1 package of Ian's Alphatots
Some ketchup, squeezed into little bowls (I use Muir Glen organic)
Directions
Spread the fish and chips on a baking sheet. Cook in the oven per package directions.
Serving
Dip the stuff into ketchup. (I guess I should mention this meal is a big hit with the kids.)
Veggies?
Oh, so you are waiting for me to tell you which nutrition-packed veggie side dish I serve with this? Well, then you missed it. The veggie for this meal is the ketchup in the little bowl. Don't laugh. It's the gosh darn truth. I am THAT terrible of a mom. I do try to save myself, though, with some fruit for dessert.
Educational Component
That's right! This meal has an educational component to it! I made up a rule that my kids have to say the name of the letter of their fry, say the sound it makes, then say a word that starts with that letter. This was truly a thrill for them...so much so that they now play this game without prompting.
Pssst, by the way, I did some math and realized I save $10 when I buy this ketchup in bulk on Amazon.
Monday, February 9, 2009
Cheapo Meal #4: Sweet & Sour Chicken
Okay, so this isn't "really" sweet and sour chicken, but that was my inspiration for this one, along with Dana's "Forgotten Chicken." The basic idea is "sweet meets meat." I really liked this, and so did my son. (My daughter ate it, but she is not much of a fan of chicken.) It's not all that beautiful in the photo, but it's yummy, it's simple, and -- best of all -- it's CHEAPO! :)
Ingredients
- 1 pkg. chicken (I used chicken thighs bc they're softer/easier for my son to chew)
- 1 jar (10 oz.) "yellow" jelly/preserves (I used apricot mixed with a bit of mango/pineapple that I had)
- About 1/8 cup or so of coconut milk
- Some frozen (or fresh) chopped veggies (I used some leftover orange and yellow bell peppers that I had. Other good ones would be onions, green bell peppers, and pineapple chunks - think "sweet and sour chicken" and you'll be fine.)
- About 1 tsp. of curry paste (depending on the palate of your eaters!)
- Some salt
Directions
Lay out chicken in a glass baking dish. Sprinkle with salt. In a separate bowl, mix preserves, coconut milk, curry, and veggies. Pour "sauce" onto chicken. Bake covered for an hour or so, at about 350 or so, until the chicken is done.
Note
The preserves will mix with the juices/fat of the chicken and become a liquid-y sauce. It won't be like jelly anymore.
Serving
I made a bunch of this and served it in a variety of ways, including:
1. By itself with or without sauce
2. On top of pasta
(see photo)
3. Cut up and mixed in rice, with sauce added too.
4. Cut up and put in a thermos
for the lunchbox
5. Sliced and put on a sandwich
Wednesday, January 14, 2009
Cheapo Meal #3: Turkish Lentils with Ground Beef
Both kids really like this one. And I like that it's totally easy, totally healthy, and totally cheapo! (And it all cooks up in one pot!)
Ingredients
1 lb. bag (2 cups) of brown lentils (picked through to remove any small stones then rinsed)
1/4 lb. ground beef
Some chopped onion (Maybe 1/4 - 1/2 cup)
Some diced potato (I used 1 small potato)
Some diced carrots (Maybe 1/2 a carrot)
Some tomato paste (1-2 Tbsp. will do)
1 Tbsp. salt
Garlic (I add garlic to everything, but it's optional)
Some olive oil
Water
Directions
Drizzle olive oil in large pot. Sautee onions till translucent. Add ground beef and brown it. (If it ever gets too hot/burning on bottom, just add some water). Add potatoes and carrots, tomato paste, and salt. Mix. Add lentils and enough water to cover the lentils + a little bit above that. Add garlic (optional). With heat on medium-high, get it boiling then turn it down to medium heat. Cook until everything's soft (but not mushy).
Serving
Ladle it into bowls. You can add more salt to taste, but it should be just about right. Those who are not casein-free can add a dollop of plain yogurt to this. Yummm!
Notes
1. I like to have already-chopped onions in my freezer since we use them for everything. Either spend some time on the weekend chopping a bunch of onions and freezing them, or go the lazy route (like me) and get a pkg. of already-chopped onions from your grocery store (Whole Foods does this in the veggie section). I know it's so lame of me to do this, but chopping veggies bores me tremendously (and sometimes even keeps me from cooking healthy stuff!).
2. I do the same thing for carrots. Whenever you need to buy a single carrot for a recipe, get a couple of extras. Scrape and chop them when you're preparing the one you actually need, then freeze them. You'll have them on hand for soups and stews and such. It will make you a happier camper.
3. I used to use regular garlic cloves, or at least the jars of minced garlic. But my son would balk and stop eating whenever he came across a tiny piece of the stuff. So now I use garlic juice. I add it to everything.
Tuesday, January 13, 2009
Cheapo Meal #2: Vermicelli Mashup
I whipped this one up out of thin air tonight after we got home from Vision Therapy and I realized I had nothing ready to feed the kids. (Ugh, I hate that moment of despair!) Granted, this is not rocket science to cook up some pasta and throw in some meat & veggies, but just in case you are caught in the same icky moment some time soon, maybe this will help inspire you...(And, by the way, this pasta only takes FIVE minutes to cook once your water has boiled *AND* it is cheapo!)
Ingredients
Ener-G Vermicelli (I used 1/2 pkg.)
1 pkg. Wellshire Farms turkey ham steak, cubed small
Small amount of frozen mixed veggies
Coconut oil (unrefined)
Olive oil (a small drizzle)
Garlic powder
Salt
Directions
Boil water & 1 Tbsp. salt in a pasta-sized pot. Drop in the vermicelli
and separate with a fork/spoon. Set your timer for 5 minutes. Put veggies in with the pasta or (if your child doesn't like stuff mixed into his/her pasta), heat it up separately. Heat up the cubed turkey steak (optional). When pasta is ready (5 minutes, I swear!), drain it and rinse it off with warm water. Put it back into the pot and drizzle a bit of olive oil on it. Now scoop in some coconut oil (just a couple of fork-fulls is fine) and throw in some more salt + the garlic powder. Mix it up and then I like to cut the pasta into smaller pieces with fork & knife (to help kids with the eating process). Toss in the turkey & veggies (or leave separate if child needs it that way).
Serving
I served this with some bread by Breads from Anna with some jelly spread on top.
Notes
The kids loved this (I was anticipating disgust)! They both got seconds and possibly even thirds. The 1/2 pkg. of vermicelli made enough for me to have 1 smallish serving of this and for the kids to have 2 or 3 smallish servings. (Hubbie was on travel.) My son, who normally HATES to have things mixed into his pasta, actually asked halfway through if he could dump his turkey ham steak (which was in a separate bowl) into his pasta! Wow!
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