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!

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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.

 

 

 

 

Grape & Veggie Muffins (GF, SF, DF, NF, EF)

These muffins are a modified version of this recipe. I usually have a hard time making the same thing twice… I like to experiment :-). But I also wanted to add some veggie content to these, so I changed it up a bit, and these came out so fluffy, and SOO moist!

They are packed with protein and nutrients from the fruits and veggies. As usual, if you enjoy these, please let me know! I want to hear about it! And please share, thanks!

 

INGREDIENTS:

Veggie Blend- 1/2 cup chopped carrots, 1/2 cup spinach, 1/2 cup chopped zucchini blended with 2 TBS of avocado oil (should be roughly 1 cup of liquid when blended)

2 cups GF all purpose flour (garbanzo and fava bean flours w/ tapioca, sorghum, and potato starch)

½ cup Garbanzo flour

2 3/4 teaspoons baking powder

1/2 cup honey (I use local, raw honey for more flavor)

1/2 ripe banana (heating up frozen bananas works best)

2 1/2 teaspoons vanilla extract

1/8 cup avocado oil

1 cup rice milk

1 1/2 cups small grapes (concord? I used some that were given to us from our friends’ vine; I’m not sure what they are exactly. I used mostly the purple sweeter ones and only half a cup of the more sour green ones)

1/2 cup blackberries, sliced in half

 

DIRECTIONS:

Blend the veggies and oil together until they become a fairly smooth liquid (I use my blender).

Pour in a medium size mixing bowl and add the honey, vanilla, avocado oil, and banana (mashed) to the veggie mixture. Mix with a handheld mixer until smooth. Then add the rice milk and mix again until blended.

Pour both flours and the baking powder in a separate, larger bowl and mix well.

Now add the liquid mixture to the flour mixture and mix well with a handheld mixer. (the key here is actually to OVER mix, NOT under mix. GF flours need a lot of mixing).

Add the grapes and mix gently to combine it all together.


NOW preheat your oven to 375 (F). The batter needs to sit out at room temperature for at least 30 minutes before cooking.

Meanwhile, line your muffin pan with paper muffin cups or do what I do and grease it with canola oil. Then after 30 minutes, add the batter until each cup is about 3/4 full.

You will most likely have extra batter–I did–so I took a loaf pan (9×5-ish), greased it, added a thin layer of batter to the bottom of it, and baked it with the muffins. It made a nice little flat cake.
Bake for 30 minutes, or until they are golden brown (30-32 minutes with my oven)
Remove the pan from the oven and let sit for at least 10 minutes before removing them from the pan. DON’T check to see if the insides are still moist. They will be until they sit out for a while and the dough fluffs up. That test doesn’t work with the GF flour that I use.

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These were our favorite grape muffins by far!  They came out so moist and do fluffy! If you make this recipe and enjoy it, please let me know and please share! Thanks!

Breakfast Ideas

Here are some breakfast ideas for a toddler that cannot have wheat, soy, eggs, dairy, or nuts. This list is based off of experiences with my daughter coupled with recommendations from her dietitian.

One thing to note, per the dietitian: adding in bacon and sausage to a toddler’s are great ways to increase zinc, iron, and fat. Unlike adults, high cholesterol from red meat is no cause for concern for children (if it is at all.. that is all being re-thought according to her. Who knows on that front.). All the fat and cholesterol children eat goes to their brain development; so do not be afraid to add lots of red meat to your little one’s limited diet. We were advised to do that–to “pull out all the stops” as the dietitian put it.

I am always experimenting and changing things up, meaning I will continue to add to this list, so don’t forget to check back later.

Compliment these breakfast ideas with a cup of 1/2 rice milk, 1/2 hemp milk (has more calories than just rice milk), 1 cup of enriched rice milk, or a cup of enriched orange juice.

 

BREAKFAST 1:

1 large Pancake (here is an example recipe)

4 small slices of uncured, allergy friendly bacon (Natural Choice is what we use),

A few small apple slices and some grapes

 

BREAKFAST 2:

Homemade hash browns (peel and grate a red potato, soak in ice water and a little salt for about 5 minutes, drain, dry off with paper towels, sprinkle with salt & pepper and fry in avocado or canola oil until crispy)

1-2 links of pork sausage (check the ingredients to make sure it is GF, DF, etc. We use Walmart’s Great Value pork links. See pictures here)

A few slices of pear & some blueberries

 

BREAKFAST 3:

1 Grape Muffin (or more, but at least one)

1 big piece of turkey sausage (again, Walmart has an allergy friendly one, see picture here)

1/2 banana & some pieces of avocado

 

BREAKFAST 4:

1 thick slice zucchini bread topped with this mixture: 1/4 a banana, about 1/4 a small avocado, a couple tablespoons or so of cooked pumpkin. Mash them all together and spread on the zucchini bread & drop your child’s favorite fruit on top (my daughter loves blueberries)

1 large piece of turkey sausage

 

BREAKFAST 5:

1 Savory Veggie Waffle (I do Belgian waffles, so 1 is plenty, but more is okay too. My daughter sometimes eats 1 & 1/2 to 2 of them)

3 slices of bacon (you could even break it up and serve on top of the waffle)

A few orange slices & some papaya

 

BREAKFAST 6:

1 Chocolate chip muffin broken into pieces, topped with applesauce, strawberry slices, and orange slices

2 pork sausage links

 

BREAKFAST 7:

1 Cinnamon waffle topped with honey syrup (1 tablespoon honey, 4 frozen blueberries, 1 slice of frozen peach: microwave in a small bowl for 3- seconds, mix, slice fruits into small pieces)

4 slices of bacon, dipped in honey syrup

Fresh sliced peach & some grapes

 

These are examples of breakfasts that I feed my daughter fairly regularly. Obviously, balance out their snacks with what breakfast you feed them. For example: give a chickpea cake slice for snack with Breakfast 3, fruits and grains with Breakfast 5 (the waffles are half veggie), etc. And get creative!

The MOST IMPORTANT tip I can give you is FREEZE the food you make! Muffins, zucchini bread, waffles, bacon.. I freeze everything and just take out one serving at a time and microwave or cook it. That way I have plenty of food options that I don’t have to worry about going bad if we don’t eat them fast enough.

I hope this list is helpful! If it is, please let me know about it, and please check out my other Food Ideas on the menu to your right, and my recipes!  For more food ideas or nutritional guidelines, check out my resources tab or Recommended Resources. Thanks for visiting!