Tangy Salmon Tacos

I made this recipe to try and add more calcium and vitamin D to my daughter’s diet in a way that she can enjoy.  It is sweet and refreshing, with a little bit of tang. Fish tacos meet sweet salmon. My daughter enjoys these. And as always, it is gluten, dairy, soy, nut, and egg free.

 

INGREDIENTS

  • For the Salmon Fillets
    • 2 salmon fillets (2-3 oz each)
    • A touch of brown sugar
    • A pinch of sea salt
    • 1 tablespoon of avocado oil
  • For the Tacos
    • 2 white corn tortillas
    • 1/8 cup diced cucumber
    • 1/8 cup finely chopped spinach
  • For the Sauce
    • 2 mandarin orange segments (see picture below for reference)
    • 3-4 mango squares (frozen mangoes), or about 1 1/2 TBS fresh mango
    • 1 teaspoon honey

Other toppings you could add to the tacos include orange cherry tomatoes, shredded, steamed carrots, or cabbage.

 

DIRECTIONS

For the Salmon:

Preheat your oven to 400 F, or use a toaster oven like I did–no preheat necessary.

Rinse the salmon fillet and pat dry.  Rub them down with avocado oil, mostly on the side without the skin. Season with a pinch of sea salt and touch of brown sugar and rub the seasonings into the oil on the fish.

Line an oven safe pan with foil and place the fillets skin-side down on the foil. Bake for 10-15 minutes; until the meat flakes easily with a fork. Ovens vary and thin fillets cook faster than the thicker ones, so check it at about 8 minutes just to be safe.

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For the Sauce:

Heat the mangoes in the microwave for a few seconds, just to thaw if frozen. Chop into very fine pieces and place in a small bowl.

Squeeze as much juice as you can with your hands from the mandarin segments into the bowl with the mangoes. Discard the flesh.

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Add the honey and stir until the honey thins out and mixes with the rest of the sauce.

 

For the tacos:

Heat a skillet over medium high heat. Once hot, add one tortilla at a time and cook for about 30 seconds up to 1 minute on each side.

Place a very small amount of the sauce on the tortilla, top with salmon, a little more sauce, then cucumbers, spinach, and another small layer of sauce. Enjoy.

Note: Some corn tortillas will tear very easily, so you will want to find the kind that do not. I use Don Ponchos.

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If you enjoy this recipe, please comment, like, and share with your friends. Check out more of my recipes and experience-based information on children with food allergies.

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A Nuisance to Society

I recently had a conversation with someone who complained to me about a nuisance they had in their life. A nuisance who was an inconvenience to this person’s lifestyle. Why? They were needy. How dare they fall into hard times and not have enough money to care for themselves? How dare they lose someone they love and struggle now to provide for their family? How dare they have children with needs or have health issues themselves that limit what they can do to provide? What a nuisance.

And what about Joe down the street that lives in a trailer park? Speaking of those nuisances to society and to my life, that trailer park really is an eye sore. But do you know Joe? The guy who lost his job because of a battle with cancer. The guy who had no family to help when he became disabled and lost his home. The guy who is in constant pain, barely surviving off of his disability check, and rarely able to make it to the store to buy what he needs with it. The guy who has lost it all and is just trying to survive within the means that he has until the cancer finally takes his life. A nuisance.

When did the less fortunate among us become so odious to those of us who just happen to have more? We did not make the air we breathe, or the water we drink, and yet we ALL need them to survive. Some of us may be more financially well off. Some of us may live in a nice house on a hill with a view–like myself. But how does that make me better than Joe? Why is my house so much nicer to look at? Because it’s more expensive? If we’re honest with ourselves, how do we define a “nice” neighborhood? Is it not how expensive the houses look and how well “kept up” they are because this and that homeowner could afford a gardener? Does it not all revolve around how much money we have? And yet someone like Joe is more genuine, kind, and caring than most human beings who live in those houses with a view. He has more life experience. He has actually been humbled enough to notice others around him.

When did the poor and needy become a nuisance? What ever happened to caring for those in need; not looking down on them. What ever happened to compassion? For a society that claims this “right” and that for all these different groups, and equality in all things, what are we actually doing to provide equality? Don’t get me wrong, I’m not talking about giving up all of your money per se. It all starts with an attitude.

If we truly wanted to help the needy, it would not be for political gain, to make me feel good about myself, or to look better in the eyes of others. It would be because I CARE for the person I’m helping. It would be because I see myself as EQUAL to them. Different circumstances, sure, but human. We are all human. We are all frail in one way or another. And in one way or another, we are all odious to someone. We all have our failures and our shortcomings.

That is compassion. Not looking at Joe’s trailer as an eye sore, but seeing him as a fellow human being who has a much harder life than I do. Someone who is just like me–just living within his means and trying to survive this world of hate and deception that so deceitfully pretends to care.

Try that on for size. Don’t just help someone. CARE for someone. See them as your equal, no matter what their circumstances are or how much money they have. I dare you: have compassion on your fellow human beings.

Gluten Free Bread That Any Child Would Love!

Being from the South, I love everything fried–well, almost everything. But seriously, who doesn’t like fried foods?? I mean you can fry cardboard and I’m pretty sure it would taste great (though I can’t say I’ve ever tried).

One thing I never realized you could fry is bread. Who knew?? And I’m not talking about donuts. Everyone knows about donuts. I’m talking about fried bread… more specifically Bannock, or Indian Fry Bread.

This is something I just discovered and I’m so glad I did! I have yet to find gluten, dairy, nut, egg, and soy free bread for my daughter that actually tastes good. So usually I give her zucchini bread, muffins, etc. to fill that need. Now she can have a crispy flat bread, or a biscuit style crispy bread and she loves it! And what’s really great about this, is that it is actually good for her!

All I did was use gluten free flour with this Bannock recipe (video recipe). And there are other recipes online for Indian Fry Bread, like this one.

As usual, I use the GF flour that has garbanzo bean flour as a first ingredient for extra protein. I also fry it in avocado oil for those fats that a growing child on a dairy-free diet needs. I make the Bannock for breakfast with a side of bacon or sausage, and some fruit. My daughter loves it, even without any spreads or toppings. She just loves the crispy texture.

The same rings true for the Indian Fry Bread. I made the Navajo Tacos in the recipe I linked above. I used GF flour for the bread, and navy beans instead of pinto beans for the filling. I also substituted the ground beef with turkey sausage for more flavor and for a non-red meat option that the whole family could enjoy.  My daughter enjoyed this, ESPECIALLY with the black olives and allergy friendly ranch on top!

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If this information is helpful for you, please share with others and please let me know! Thanks!

Winter Comfort Soup

This is a recipe for the whole family (including those with food allergies). It is dairy, soy, nut, wheat, and egg free, packed with vegetables and fats for those growing little ones (or for comfort for us adults in the winter time :-D), and it is actually really easy to make.

This recipe came about because I went into the grocery store hungry.  Yeah, bad idea, I know.  I thought soup sounded nice and I wanted to add more of a variety of vegetables to our diets, so I wandered around and ended up with what I am calling Winter Comfort Soup!  My family and In laws all loved it!  Most importantly, my toddler LOVES it!  It is very rare to find something that she actually loves to eat, so when I do, it is a huge victory!

 

INGREDIENTS:

  • 1 large parsnip, chopped
  • 1/2 large daikon radish, chopped (2 piled up cups)
  • 1 medium-large yellow onion, diced
  • 1 bag of mixed mini potatoes quartered (see picture above for size reference)
  • 1/2 large head of cabbage, chopped
  • 1 bunch Swiss chard leaves, chopped
  • 15 cloves of garlic sliced (about half a garlic head)
  • 1 bunch green onions
  • 4 slices of uncured bacon
  • 2 lbs ground pork sausage (I used “Country Style” flavor)
  • 12 cups of chicken broth
  • 4 cups unsweetened rice milk

Seasoning Mix:

  • 1/2 teaspoon ground red pepper (or cayenne)
  • 4 big pinches of Saffron
  • 5 bay leaves
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp basil
  • 2 tsp parsley
  • 2 tsp sage
  • 1 TBS paprika
  • 1 1/2 TBS onion powder
  • 1 1/2 TBS garlic powder

 

DIRECTIONS:

Add the parsnip, daikon radish, and garlic into a 10 quart pot with the chicken broth. Heat on medium-high heat until boiling, then reduce to medium heat. Cook for about 15 minutes before adding more ingredients.

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In a large sauce pan (I used a wok-style pan), cook the bacon until it is no longer pink (do not cook until it is crispy). Remove the bacon, slice into small pieces, and set aside.

WITHOUT draining the bacon grease, add the onion to the same saucepan and saute over medium-high heat for about 3-5 minutes, or until semi-translucent.

Meanwhile, add the potatoes, cabbage, Swiss chard, and seasoning mix to the 10 quart pot and mix well. Continue to cook on medium or low-medium heat.

Add the ground pork sausage to the pan with the onions and cook until the meat is almost browned. Then add the slices of bacon and continue cooking until the sausage is completely browned and thoroughly cooked.

Drain the meat in a metal strainer, and add to the 10 quart pot, along with the green onions.

Continue to cook until potatoes are tender, but not mushy, and until the greens are soft (about 10-15 minutes). The total cooking time should not be more than 45 minutes.

Turn off the heat, but leave the pot on the burner and add the rice milk. Stir to combine, wait about 2 minutes, and serve.

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If you make this recipe and enjoy it, please let me know and please share! Check out more recipes using the tabs on the right. Thanks for visiting!

Cinnamon Waffles (GF, DF, NF, SF, EF)

Fall is here! Well it is for those of us in a colder climate.  I’m actually from the South, where we do not actually get a fall-time, just a very confused winter that goes from shifts 50 degrees from day to day later in the year.

Now I live in Washington, where the September 21st is pretty much literally when fall starts every year and you can count on the weather to change at that exact time.  Now, of course, I love to pull out the scarves, sit down with a pumpkin latte, and eat cinnamon everything this time of year!  So here are some allergy-free cinnamon waffles for those little ones who have allergies, or anyone else who may enjoy them!

 

INGREDIENTS:

cup GF flour (I use one with garbanzo bean, tapioca, and sorghum)

1/2 cup Buckwheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp Allspice

1 TBS ground cinnamon

1/2 ripe avocado

1 small ripe banana

2 TBS avocado oil

2 TBS honey

1 1/2 tsp vanilla extract

3/4 cup rice milk (or other dairy free milk)

1 sweet apple, peeled & diced (Gala, or other sweet variety)

 

DIRECTIONS:

In a large bowl, mix the flours, baking powder, baking soda, salt, Allspice, and cinnamon to combine.

In a separate bowl, use a fork to mash and mix the avocado and banana together, until it becomes a mushy texture, smooth texture.  Add the avocado oil, honey, and vanilla extract and mix until combined.  Then add the rice milk and mix again.

Add the liquid mixture into the large bowl with the flour mixture and mix them together until they are combined and there are no more chunks of flour.

Gently fold in the diced apple.

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Heat a waffle iron according to the manufacturer’s instructions and spray with avocado or canola oil cooking spray to prevent sticking.  Add the batter and cook according to your waffle iron. I use one that makes Belgian waffles, and it takes about 3 minutes on each side.

These come out nice and crispy! They are a dark color because of the buckwheat, but the nutty flavor from this flour goes great with the cinnamon.

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Serve with a nice healthy syrup: Add frozen blackberries (or blueberries, or other sweet berries) to 1 TBS honey in a small bowl and microwave for about 30 seconds to make blueberry syrup. Maple syrup actually tastes even better, but my daughter’s tummy cannot handle any syrups, so we use honey.

If you enjoy this recipe, please check out more recipes and food ideas from the tab on the right. Also, please share this with your friends and leave me a comment telling me your experience making it. Thank you!

The BEST Dinner for a Picky Toddler

If your toddler is as picky as mine, you know it can be really hard to get them to actually eat AND enjoy their dinner. My daughter will eat fruits all day long, but nothing else really makes her just enjoy what she is eating mike fruits do.  Until I found the following recipe: Moroccan Style Lamb & Chickpeas.

As I mentioned in a previous post, our dietitian stressed the importance of zinc and iron in a child’s diet who has as many dietary limitations as my daughter does and she thus recommended adding lamb to her diet.  Well, my daughter does not really like meat… unless it’s bacon, or turkey in broth smothered in Tony Chachares.  So I wanted to try something new with the lamb; something sweet.

This recipe is much different than anything I would normally cook for myself because it is a sweet type of meal, but sweet is what toddlers usually like, right? Not to mention, it’s packed with nutrition. It’s a complete meal (just add a grain, like rice).  And it’s actually really easy to make.

So I tried it. The only differences were that I used:

Avocado oil instead of olive oil to add some extra fat

Sliced grapes instead of raisins (I was out of raisins)

Regular chicken broth instead of fat-free

And I cooked it a little longer at the end so the cilantro would cook down and not be a noticeable texture

Here is how mine looked:

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After I made this dish mostly according to the recipe, I mixed in a little bit of white rice, and served it to my one and a half year old, and sure enough, she LOVED it! She ate this dinner like it was the best dinner she has ever had!  Of course, I was gleaming at this point with utter excitement because this NEVER happens!

So, for those parents whose kids have food allergies–that have as hard a time trying to find good, enjoyable food for your little ones as I do; try this recipe! It’s easy to make, and I hope your child will enjoy it as much as mine did!

 

Thanks for visiting, and if you need more ideas on what to make for that sensitive little one, please check out my recipes and ideas tabs to the right. Thanks!

Bacon Broccoli Stir-fry (SF, DF, NF, EF, GF)

This recipe is a quick easy dinner with plenty of fat that a growing child needs and nutrient rich veggies! My daughter likes it best with a side of potatoes dipped in her ranch dressing (french fries cooked in avocado oil, hash browns, etc).

 

INGREDIENTS:

1 small head of broccoli

An overflowing 1/2 cup chopped carrots (I used orange and purple)

1/2 a medium size Gala apple, peeled and chopped

1/4 cup avocado

1 TBS avocado oil

4 half slices of uncured bacon

1 slice of allergy-friendly ground pork sausage

Just a sprinkle of the following seasonings:

  • paprika
  • onion powder
  • black pepper
  • garlic powder

 

DIRECTIONS:

To soften the broccoli and carrots:

  • Place the broccoli in a bowl with about 2 TBS of water, cover with a plate, and microwave for 2 minutes (or steam some other way, but not until it is mushy).
  • Do the same with the carrots, but only add 1 TBS of water.

 

Now, in a large skillet (I use a Wok style skillet), cook the bacon slices and sausage together.

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Break up the sausage and remove from the skillet when cooked, continue cooking the bacon until it is brown and semi-crispy.  Slice or break up the bacon and set aside.  Keep the skillet on medium heat.

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Add the broccoli, carrots, avocado, apple, avocado oil, and seasonings to the skillet and mix well into the bacon grease. Stir-fry for about 1 minute.

Add the sausage and bacon back into the skillet and continue to stir-fry for at least 3 minutes, or until the vegetables are tender and flavored from the bacon.

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Serve to your toddler with a side of french fries, hasbrowns, or a grain or higher calorie side dish.

If you like this recipe, please let me know and please share! Also, please check out my other recipes here.