In search of a travel-friendly, gluten-free, dairy-free, high protein snack for my son…

Like any mom with a child with food restrictions combined with a dose of pickiness, I have been looking for new recipes to feed my son who can’t eat dairy products.  I am also allergic to wheat and gluten so I end up making baked goods wheat and gluten free so I can eat them too.

I recently checked out the book, The Kid-Friendly ADHD and Autism Cookbook at my library to see what new recipes I might find for the GF and CF diet.  I haven’t completely finished perusing the book but for the most part I would highly recommend it.  One great thing about it is that it has many soy, nut, egg and corn-free recipes as well.

One recipe that caught my eye was the “Sensory Sensible Pot Pie Muffins.” This recipe is a muffin for kids who can’t eat gluten and dairy and who may not like to eat regular chicken or vegetables.   To solve this problem, they put the pureed chicken and veggies right into the muffin.

This, I gotta try, I said.  My son used to eat literally anything I put in front of him.  But with the toddler stage, he has become a bit more picky.  He still loves cooked veggies, especially green beans but isn’t too fond of chicken these days.

Also, since we’re on the go a lot, I was looking for a snack that was travel-friendly, healthy, gluten and dairy-free and high in protein.  These muffins seemed like the answer!

Carrot Chicken Muffins made with Namaste muffin mix

Pot Pie Muffins made with Namaste muffin mix

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Easy and simple meal: gluten, grain and dairy-free

A wholesome and simple meal

A wholesome and simple meal

Tonight I made a simple but very yummy dinner, inspired by the potatoes and zucchinis in my fridge and the lemon balm in my garden.  I’ll make this post quick since it’s been a long day but I was inspired to give the simple and easy recipes for this meal:

The Menu:
Turkey Sausage Patties
Baked Yukon Gold Potatoes with Butter and Nutritional Yeast
Zucchini Lemon Balm Soup

The Sausage Patties:

1 pound ground turkey meat (could also use chicken or beef)
salt – about 1 tsp or less
a generous amount of pepper – at least 1/2 tsp
a tsp or so of ground ginger
a tsp or so of ground sage
a dash of cayenne

Mix all ingredients well in a bowl and then make into small patties.  Fry in a cast iron skillet with a little olive oil, about 4-5 minutes on each side, or until slightly browned and cooked through.

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