BREAKFAST
Protein Smoothie:
It take rice protein powder (I get it from whole foods) and blend it with bananas, strawberries and a splash of OJ in it. You can even sneak supplements in there as long as you blend them really well.
SNACKS
Big Pretzels
So, my son BEGS for the pretzels from Annie’s everytime we go to the mall (a babysitter slipped up once and bought him one). Today I decided to use a GF bread mix to make pretzels — just mixed it up as per the instructions, let it rise, rolled it out and shaped it into a pretzel. They came out delicious! I even ate one. Great for lunches and snacks.
Sliced Apples and Nut Butter
A nice, healthy snack…it can even be a school lunch if you send enough nut butter. Just slice up and apple and fill a little plastic tub (i use Glad…but don’t heat foods in them, they leach toxins) with your child’s favorite nut butter. They seem to like the dipping action – makes it kinda fun.
LUNCH
Turkey Meatballs
Turkey Meatballs are a great way to add protein to a variety of different meals. Jake loves “meatball soup”. Here is the recipe for the meatballs…use your imagination on how you want to serve them.. here are some of our favorite:
over rice with veggies
“submarine style” on a gfcf hot dog bun (Kinnickinnik) with sauce (Whole Foods, Whole Kid’s Organic) in Shelton’s GFCF chicken broth with rice and favorite frozen veggies over rice spaghetti with GFCF sauce (Whole Foods, Whole Kid’s Organic)
Turkey Meatballs:
1 lb. organic white meat ground turkey
1/2 chopped garlic clove (depending on your child you may want to omit)
Salt and Pepper
Mix ingredients in a bowl
Roll into bite size balls
Fry in extra virgin olive oil until browned on the outside and fully cooked on inside.
(You can also bake these – I haven’t done it, but I’m sure if you put them on a cookie sheet and bake @ 350 for about 1/2 hour, they’d be good. I’m guessing though, so make sure they are cooked thoroughly – if they are pink inside, cook them more).
Kickin’ Chicken Nuggets
This one is pretty easy and delicious for the whole family.
Take a bag of GFCF potato chips (Lay’s original is one) and smash them into tiny, bread crumb sized pieces (tiny helpers enjoy this part a lot).
Cut 2 inch cubes, or longer strips of chicken breast meat
Dip the chunks of chicken in egg then roll in the potato chip crumbs
Fry in extra virgin olive oil until crunchy on the outside and fully cooked on the inside.
Cool a bit and serve – or make a big batch and freeze some of them…they’re really good for quick dinners and school lunches
Complete Lunch
3-4 chicken nuggets with magic ketchup
1 envirokids peanutbutter or berry bar
1 santa cruz organics apple sauce cup
gfcf drink
easy to pack…doesn’t come back.
PBRC
Peanut Butter and Jelly between 2 rice cakes (make sure they’re gfcf) makes a very nice school lunch. Side that with a cup of gfcf applesauce and a juice box and you’re good to go.
Wrap Sandwiches
Rap up gfcf luncheon meat with lettuce and tomato in a corn tortilla…delicious! Chances are you’re going to make one for yourself too!
This site has a lot of interesting GFCF recipes. Love the school lunch recipe ideas!!
http://newdiets.com/index/School_Lunch_Menus.shtml
DESSERTS
“Ice Cream”
Take your child’s favorite frozen fruit (like strawberries or blueberries) and put it in a blender with a splash of water. Blend it until it’s slushy. Either serve right away or freeze. It becomes like a sorbet or italian ice (if you freeze it again).
Chocolate Cake
1 bag of Pamela’s Chocolate Brownie Mix
2 large eggs, or egg replacer (prepared)
1/2 cup oil
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk, rice or soy milk
Put all ingredients into a bowl. Mix thoroughly. For the fudgiest brownies, do not over mix. Pour into a greased 8″ or 9″ round, square or bundt pan. Bake at 350° for 30 to 35 minutes. Cake should be firm to the touch. Do not overbake.
Makes one layer cake or about 14 cupcakes.
Chocolate Frosting
Ingredients:
2/3 cup of coconut milk
2/3 cup of cocoa powder
3 cups of powdered sugar
1 teaspoon of vanilla extract
Buttercream Frosting
1/4 cup dairy-free butter, softened
1 cup organic powdered sugar
1 tsp gluten-free vanilla
1 tbl rice or almond milk (Rice Dream brand has a tiny bit of gluten-so avoid that brand if you are sensitive)
2 tbl raspberry or strawberry juice for the pink color (I had some frozen berries in the freezer, just defrosted and squeezed the juice out)
Cream butter-mix in powdered sugar, vanilla, and rice milk. Beat until smooth. Add more milk to reach desired consistency.