What’s for lunch?

Little j: I forgot to take my lunch on Friday.
Me: so did you eat school lunch? What did you have?
Little j: salad.
Me: really? Salad? Did you eat any green stuff?
Little j : no but I ate some of it.
Me: what kind of salad?
Little j: chicken
Me: so you ate chicken off the salad?
Little j : yeah it was really chicken nuggets. And I ate the crunchy bread pieces.
Me: croutons?
Little j : yeah that and the roll.
Me: so you ate salad but you didn’t eat any vegetables?
Little j: I almost ate a zucchini. It was stuck to a proton. <— not a typo

At this point I couldn't stop giggling.

Conscientious lunch

We got up really really late yesterday. We took a lot of shortcuts to get ready and out the door for school. For J’s lunch, I slapped ham and cheese between bread and skipped making his usual pb&j. He doesn’t like mayo or mustard so that was a faster sandwich.

When he got home and unloaded his lunch bag he said, “Mom, I recycled my bread.”
You did what?
“I recycled my bread from my sandwich.”
What did you recycle it to?
“I saved it so you can turn it into a PB&J for my lunch tomorrow! “

Birthday do-over

Went to lunch at Red Lobster with a couple friends today. We went specifically for the endless shrimp promotion. I love their coconut shrimp bites and the sauce. So imagine my disappointment when they say they are out. I may have pouted, slightly. I settled for other flavors.
The manager came out later and offered 4 jumbo coconut shrimp as a consolation. She said she understood my disappointment since they are her favorite too and since this was my birthday lunch she wanted to do something nice for me. There was less pouting involved after that. Then my friends and I decided to split desert.

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Finally got a candle to blow out

They brought us extra ice cream, a candle and the birthday song.

I was kicking myself on the way home because I meant to get a picture of me and my friends at lunch. My driver took a consolation picture of us in the jeep.

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At least I didn’t get any calls about J today and could just enjoy my lunch.  He decided to save his attitude for tonight’s Bible class instead. 😦

Silent Little J

My non-stop chatter box who can’t stop taunting his brother has been alternately quiet and croaky since Monday Morning.  He had surgery to remove his large tonsils and adenoids.  He is on the mend, but it is slow going and up and down.  He has moments of quiet play and even more moments of fitful sleeping on the couch.  I’ve offered him any number of soft foods (pudding, applesauce, Popsicles, ice cream) and yet he has other things in mind.

drifting off snuggling his donut twist

drifting off snuggling his donut twist

 

He keeps wanting donuts today but will take a bite and then hold it in his mouth for 10-20 minutes.  I eventually have to talk him into spitting it out or letting me scoop it out.  And still he wants to try it again.  He also was convinced that he needed to eat a hamburger tonight.  He took a teeny tiny bite and then said he was done.  Well almost time for another dose of pain meds around here.  After he drifts off I will get about 3-3.5 hours before he is waking me up.  He woke me up this morning with a small mewling sound and slapping my chest.  nice huh?

 

Oh and we have pretty much moved into our new house thanks to some great friends who helped with the furniture on Saturday.  Of course the gas company man discovered that the heater on the pool needs to be fixed so it will be a little longer before I get my inaugural dip.  Hopefully it will be fixed tomorrow.  I am itching to swim a few laps.  All the convince moving food has weighed me down.  Back to crockpot cooking tomorrow! Random, I know.

GF/CF Lunchbox recipes

I recently reviewed and gave away a GF/CF cookbook on my Being Savvy Tucson blog.  I decided to not only email the entrants with the other recipes, but post them here as well.  We are not gluten free right now because they need gluten in their bodies to test for celiacs, so I can not personally vouch for the recipes.  BUT they sound DELISH!  If you try them, come back and leave a comment with your review.

So from The Kid Friendly ADHD and Autism Cookbook I bring you 5 lunchbox worthy menus/recipes.  (sorry for the weird characters in some places, this is straight from the document I received.)

Lunch #1: BBQ Chicken for Champions
One chicken breast, cut in half and pan fried in olive oil for 6 minutes a side.

Add salt and pepper. Cut into strips. Serve cold dipped in dipping sauce.
BBQ dipping sauce  � C (put in BPA-Free container)
Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli)

Place in BPA-Free container
Veggie dipping sauce in BPA-free container

Use: BBQ sauce or honey

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Snack if needed: GFCF chips & fruity salsa (1/4 C) in BPA-free container

Toy Surprise: Girls: yarn bracelet Boys: Miniature toy character figure

 

BBQ Sipping Sauce � C (put in BPA-Free container)

1 C organic ketchup

1 Tbs lemon

1 tsp Worchestershire sauce (GFCF)

1 Tbs honey

Dash of black pepper

Blend all of the above until smooth

Fruity Salsa

1 C Salsa

1/4 C grape, blueberry or raspberry fruit spread

Mash the fruit spread into the salsa

 

#2 DLT ( Deli  meat, Lettuce & Tomato Sandwich)

Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar’s Head, Applegate or Shelton)

Toast 2 pieces of GFCF bread.

Spread w/ 1 Tbs GFCF mayonnaise

Place 2 slices of GFCF lunch meat

Top with lettuce and tomato

Cut into 4 squares

Wrap in wax paper

 

GFCF Potato Salad 1/3 cup from recipe. Serve in BPA-Free container

Fruit (apple or grapes)  in BPA-Free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Toy Surprise:Hair scrunchie for girl. Baseball card for a boy.

Snack if needed: Peanut butter on rice crackers

 

 

GFCF Potato Salad

Ingredients:

3 pounds potatoes, cooked until just tender, cubed, cooled

Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped

1/4 to 1/2 cup chopped red onion

1/4 to 1/2 cup chopped celery, optional

Dressing:

3/4 cup mayonnaise

1 to 2 tablespoons prepared GFCF mustard

salt and pepper to taste

Preparation:

Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste.

Combine

Combine potatoes, egg, onions, and celery and stir in the dressing.

Serves 6 to 8.

 

 

Lunch # 3 Kids Favorite Chicken Salad & Deviled Eggs

Chicken Salad 1/3 to � C served in BPA-Free container

Deviled eggs (1-2)  served in BPA-Free container

Carrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)

Snack if needed: GFCF chips & hummus in BPA-free container

 

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

 

Chicken Salad

Ingredients:

3 cups cooked diced chicken

2 ribs celery, thinly sliced

1 cup seedless green grapes, halved

3/4 cup mayonnaise

2 tablespoons finely minced green onions

1 teaspoon lemon juice

1/4 teaspoon ground ginger

salt and pepper, to taste

Preparation:

Combine first chicken, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.

Serves 4 to 6.

 

Deviled Egg Recipe

6 hard-cooked eggs  cooled, shelled, cut in half, yolk removed

1 1/2 tablespoons mayonnaise

1 teaspoon prepared mustard

1/2 teaspoon salt

2 tablespoons sweet pickle relish, or to taste

Paprika

Preparation:

Mash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.

Serves 6 (2 halves per person)

 

 

Lunch # 4 Meatball Spaghetti Sauce

 

Meatballs in Spaghetti Sauce (1 C) without the spaghetti – served warm in thermos

Wonderful Waldorf Salad: 1/3 to � cup

Broccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey

(1/4 C in BPA-Free Container)

Snack: Organic GFCF O s

Fruit smoothie � to � C in cold thermos or GFCF V8 juice, GFCF juice box,

fortified organic rice milk box

Snack if needed: GFCF chips & bean dip in BPA-free container

Toy: Stickers appropriate to the child

 

Spaghetti and Meatballs

1 small yellow onion

1 slice GFCF rice bread

2 Tbs water

1 teas salt

� teas oregano

1 pound ground beef

2 jars GFCF pasta sauce

 

Put onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a mixing bowl. Knead by hand together with ground beef until thoroughly mixed. Shape into desired meatball size. Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours. Refrigerate.

Serves: 4 to 6

 

Wonderful Waldorf Salad Recipe

1 C pineapple chunks (fresh or unsweetened canned)

3 C apples, peeled and cute in � inch cubes

1/3 C raisins

1 C carrots, thinly sliced

1/3  � c walnut pieces (optional)

1 C GFCF mayonnaise

Fruit Smoothie

1 � C rice milk

� glass crushed ice

1 Tbs rice powder

1 Tbs coconut milk (optional)

Add one of the following and blend at high speed until smooth and thick.

1 sliced banana

1 cored and chopped pear

1 handful of berries (strawberries, blueberries, raspberries or combination

Russian Dressing

1 C GFCF mayonnaise

1 C GFCF ketchup

Servings: 8

 

Lunch #5 Chicken & Magical Muffins

Baked or grilled chicken (leftovers from dinner) � cold chicken breast

Apple salad served in cold thermos

Veggie-Muffins 1  2

Fruit smoothie � to � C in cold thermos or GFCF V8 juice, GFCF juice box,

fortified organic rice milk box

Snack if needed: Carrots & bean dip in BPA-free container

 

Apple Salad

2 large Red delicious apples, unpeeled, cored and but into 1 inch chunks

2/3 C crushed pineapple, drained or fresh pineapple minced – reserve juice

1/3 C celery, diced

2 Tbs raisins

 

Dressing

3 Tbs soy yogurt

2 teaspoons GFCF mayonnaise

1 Tbs pineapple juice

1/8 Teaspoon cinnamon

In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, Pour the dressing over the fruit mixture and stir.

 

Veggie- Muffins

1 store-bought GFCF cake mix prepared according to package directions- but not baked

Add 1 C pureed vegetables  using one or more of the following:

carrots, squash, peas, green beans

Add 1/2 C applesauce to batter

Option  stir in 1 C GFCF chocolate chips

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 3750 F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.

 

Yields 12 muffins

 

 

Lunch # 6 Sensory Sensible (for those who avoid lumps and bumps )

Pot Pie Muffins (2)

Hummus

Fruit smoothie

Snack: Bean dip

 

Pot Pie Muffins

1 store-bought GFCF cake mix prepared according to package directions- but not baked

Add 1 C pureed vegetables  using one or more of the following:

carrots, squash, peas, green beans

Add 1/2 C applesauce to batter

Add 1/2 C pureed chicken

Option  stir in 1 C GFCF chocolate chips

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 3750 F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.

 

Yields 12 muffins

 

 

The above is an excerpt from the book The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet
by Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.
Published by Fair Winds Press; November 2006;$24.95US/$32.50CAN; 978-1-59233-223-6
Copyright � 2008 Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N

Author Bio
Pamela J. Compart
, M.D., is a developmental pediatrician in Columbia, Maryland. She combines traditional and complementary medicine approaches to the treatment of ADHD, autism, and other behavioral and developmental disorders. She is also the director of HeartLight Healing Arts, a multidisciplinary integrated holistic health care practice, providing services for children, adults, and families.

Dana Godbout Laake, R.D.H., M.S., L.D.N., is a licensed nutritionist in Kensington, Maryland. Within her practice, Dana Laake Nutrition, she provides preventive and therapeutic medical nutrition services. Her practice includes nutritional evaluation and treatment of the full spectrum of health issues affecting adults and children with special needs.

Cookbook giveaway!

Awhile back I was asked to review a GF/CF cookbook for kids.  Due to family issues, illness, emergencies etc. I just got around to doing it.

You can read my review, check out a school lunch recipe, and enter for a giveaway at http://tucson.savvysource.com/blogpost4503_1_gf/cf-cookbook-for-kids-and-a-giveaway

Tell your friends! 🙂

Back on Wheat

I took Little J for his well check-up (yes a million months late) today.  We had gone to urgent care a few wekks ago because he was complaining about his ears.  Turns out they were full of fluid from his allergies so they prescribed the active ingredient in Zyrtec.  when I went to pick it up from the pharmacy they said my insurace didnt cover it because I can buy it on the shelf.  All well and good because it was cheaper on the shelf.  So the base clinic set up an appointment and said they could prescribe some for him if he could take a pill.  (he does.)

 

So today we left the clinic with

-a pill prescription of zyrtec

-a referral for an allergist to run an alergy panel to make sure it is just environmental factors causing his congestion and not foods

-a referral for an ear nose and throat doctor to make sure his tonsils are not the cause of his horrible snoring and poor sleep

-orders to eat wheat for the next 3 weeks in preparation for a blood draw to test for celiacs

I am not looking forward to feeding him wheat.  We just had a whole week wth only one pair of dirty underwear.  Wheat means an every day occurance.  *POUT*  But hopefully we will know after the bood draw and the allergy tests what the real story with wheat/oats/gluten and Little J’s tummy is.

They really do exist.

Pink pancakes that is.

I made pancakes for dinner.  Both wheat free (with vanilla and almond flavor) and regular.  I asked J and Little J if they wanted pink ones and J said no but Little J said yes.  So at the end of the batter I added red food coloring.  T (5 year old boy I watch) saw them in the pan and told me emphatically, “Pink pancakes do not really exist.”

I beg to differ:

 

WHAT???  You don’t make hot pink pancakes for dinner at your house?  Oh and the usual tag… I doubled the wheat free batch and froze them along with the regular ones as well.

Quick Tip

Because I am cheap but still want my kids to enjoy the foods they had before we went wheat free, I am always on the look out for new ways to make them at home.

 

I was very excited a few months back to find a cereal made by Sam’s Choice (Wal-Mart) that was corn flour and rice flour only (no oat or wheat).  They looked like crispix but tasted like Cinnamon Life.  The kids were in love.  After only buying at my mom’s wal-mart, I tried to find it at ours and couldn’t.  Then I couldn’t find it in her’s either.  Little J will eat regular crispix and corn chex.  J will not.  He craves the sweet.  I have refused so far to buy a box of Kid’s Gluten Free Cereal because it just doesn’t fit in my frugal budget.

I had been toying with the idea for a few weeks of making my own sweet cereal a la Chex Mix style.  But I didn’t want to turn the oven on to do the baking.  I’ve been mostly crockpot cooking in the AZ desert heat and only turn the oven on when absolutely necessary.

 

Last night I tried an experiment.

1 sandwich bag

Half filled with Crispix

Pam Spray

Cinnamon Sugar Mix*

 

Add cereal to bag.  Spray cereal with Pam.  Sprinkle in the Cinnamon Sugar Mix.  Close bag and shake.  Serve to one very happy child.

 

By doing it this way, I’ve eliminated all the butter that chex mix requires.

*I make my own cinnamon sugar mix that I use for Coffee Cake topping, cinnamon toast, and cinnamon french toast.

The proportions are 1tsp Cinnamon:1 Tbsp Sugar.  I keep it in the Pampered Chef Shaker to use as necessary.

 

I can not guarantee that this is “Gluten Free” since Crispix has “malt flavoring.”  But since my kids are not strictly gluten free, but wheat free, this works for us.  You could try it with Rice Chex (newly formulated to be Gluten Free).

 

I can guarantee that if your kids like sweet cereal, this will be a big hit.  J polished off the bag very quickly.

Test Kitchen

Here is one of the blogs thats been in my head and I should have written it long ago.  Just a reminder, I did get free samples from Bob’s Red Mill, but I was not asked to blog about it, nor am I being paid (besides the no-strings samples), I just want to share our GF/wheat free diet adventures.

Back in June when we were at my parents’ house for a week, I did some baking.  Once before I used the Bob’s Red Mill Brownie Mix to make cupcakes.  They were only mildly successful, as I burned the bottoms.  J still eats them though. 

So back to “Grandma and Grandpa’s” house.  J wanted to do some cooking so I promised he could help me bake a cake.  We got out the brownie mix and copied the recipefrom Bob’s Red Mill site for modifying it and got to work.  We realized though that we didn’t have the bundt pan it called for so we decided on 4-5 mini foil loaf pans left over from Christmas pumpkin bread baking.  In the end it took 5 pans.  We made it too late to taste it that night, but they smelled wonderful.  Unlike the cupcakes, which I made in paper cups, I sprayed the pans withcooking spray and then dusted with plain rice flour.  My mom has been very sensitive to and supportive of the boys’ new diet, but when it came time to grease the pans, she suggested Baker’s Joy.  Yeah we laughed about it.

 

Next morning was moving day for my sister and BIL.  I subscribe to the Bill Cosby philosophy so the boys had Chocolate Cake for breakfast.  The wife of the couple that were helping move (out of my parent’s house and into an apartment) is also wheat free so we sent a loaf with her.  Later that weekend, she said she shared it on a camping trip and no one knew the difference.  This cake is GOOD!  We finished the first pan and took one home with us.  We left the other two wrapped in foil in the freezer. 

4th of July weekend was another family BBQ/birthday party.  When we bought the family b-day cake we also bought some frosting.  Side note:  Read the ingredients on store bought icing.  I thought it was all the same sugar and milk.  NOPE.  Betty Crocker puts wheat in all of their icings.  So we went with Pilsbury.  The thawed cake was still moist and yummy.  The boys even asked for seconds.  We took the last cake loaf to a BBQ at a friend’s house on the 5th, didn’t want to deprive the boys of sweets.  🙂

 

I will be making this again, especially in the loaf pans to freeze and save for events when thee will be cake that the boys can not eat.

 

I tested a new pizza theory this past week too.  I made the usual  GF Pizza crust and then topped it with sauce and cheese.  they ate some and I froze the rest.  We get 2 pizzas out of one package of crust though.  The directions say you can store it in the fridge for a few days, but last time I did that, I couldn’t get it unstuck and spread out and it didn’t rise right.  So this time I did the pre-baking and then sliced it and froze it untopped.  Here’s the thing.  J doesn’t like it when the cheese melts into the red sauce and turns brown.  He thinks I put some kind of topping on his pizza and has a hard time believing it is just cheese and sauce.  By freezing the crust first, I can now add cool sauce and cheese to a cool crust and microwave.  The cheese stays white and he was very happy with the results last night.

This morning I made a double batch of Bob’s Red Mill Pancake Mix to celebrate the 1st day of school.  When they cool I will freeze the rest.  I also promised J that I would make Hot Dogs on a Stick (corn dogs) while he is in school so that he can have one when he gets home.

 Today or tomorrow I will also be trying a new bread recipe “Our Favorite White Bread“.  I found it on the back of Bob’s Red Mill Potato Starch package  (I ended up putting the package back though because another brand was on sale for about 1/3 of the cost but looked it up online. )  As a rule, I usually bought the kids and family, whole grain breads, but I am getting desperate.  J wants to eat sandwiches again, but our last few attempts at the Homemade Wonderful Breadhave been less than stellar.  I turned the last batch (baked in the crock-pot) into French toast and they have tolerated it, but that’s probably due to the syrup. 🙂

 

Some of you have asked if we are noticing behavior changes in the boys being on the diet.  NOPE.  But digestively, things are more on track.  I have noticed that on 2 occasions when someone gave J wheat snacks unknowingly, he had a headache and tummy ache the next day.