KIDS CAN TOO
If it is your child that has been diagnosed with Celiac Disease do not despair! At any age a gluten free diet presents a challenge but as soon as you are informed it will become second nature. You are one step closer to knowing that your child will be healthy, happy and PAIN FREE!!Kids love new information and to be involved. When teaching them what a gluten free diet entails keep the information truthful and at a level that they can understand. A fun and educational way to help them learn would be to take them grocery shopping. Get them familiar with the products. There are many delicious gluten free and child friendly items out there; chicken nuggets, waffles, cookies, brownies, cake and pancake mixes to name a few.
Talk to their teachers, babysitters, friends and their parents. Make sure that they completely understand the disease and the seriousness of not following it.
When your child has to go to a birthday party a little advance planning can keep your child safe. Call ahead to see what is on the menu so you can send something compareable. For example, if it's pizza, Amy's Foods has a few frozen ones that I eat all of the time. Also Udi's Foods has a premade crust, the child can make their own and take it with them.
......And don't forget the gluten free cupcake!!!
When it's time for your child to go to school, here are some guidelines to ensure a safe environment.
• Notify the school of the child’s allergies.
• Work with the school team to develop a plan that accommodates the child’s needs throughout the school including in the classroom, in the cafeteria, in after-care programs, during school-sponsored activities, and on the school bus.
• Provide written medical documentation, instructions, and medications as directed by a physician. Include a photo of the child on written form.
• Provide properly labeled medications and replace medications after use or upon expiration.
• Educate the child in the self-management of their food allergy including:
* safe and unsafe foods
* strategies for avoiding exposure to unsafe foods
* symptoms of allergic reactions
* how and when to tell an adult they may be having an allergy-related problem
* how to read food labels (age appropriate)
• Review policies/procedures with the school staff, the child’s physician, and the child (if age appropriate) after a reaction has occurred.
• Provide emergency contact information.
"We worry about what a child will become tomorrow, yet we forget that he is someone today." Stacia Tauscher
3/4 cup Becel Vegan, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup liquid egg whites
2 1/4 cups gluten-free baking mix(listed in the Gluten Free Zone)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 375. Spray cookie sheet with nonstick spray.
In a medium bowl, cream butter and sugar. Gradually add eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Lastly, add the chocolate chips.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown.
C is for cookie, it's good enough for me."
1 cup peanut butter
1 cup brown sugar
1 TSP baking soda
1/2 TSP vanilla
1 cup semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees.
...For a yummy kid treat that they can make themselves...take 2 cookies and make a sandwich by either spreading some gf ice cream or Nutella OR BOTH!!
(Gluten Free, Dairy Free, Soy Free, Nut Free)
1 cup brown Sugar
1/2 cup Coconut Oil
3 eggs, beaten
1/2 cup coconut flour
1 tsp gluten free baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup gluten free oatmeal (Bob's Red Mill)
1 cup gluten free rice cereal
1/2 cup shredded coconut
1/2 cup gluten free dairy free chocolate chips
Preheat oven to 350.
In large bowl, cream together brown sugar, coconut oil and eggs. In separate bowl mix together coconut flour, baking powder, baking soda and salt. Mix wet ingredients with flour mix until smooth. Carefully fold in oatmeal, rice cereal, shredded coconut and chocolate chips. Spoon by heaping tablespoons onto parchment lined cookie sheets and bake for 12-15 minutes.
*Please note that many gluten intolerant and people with celiac are not able to consume oats, even if these oats are certified gluten free. If there is an oat sensitivity, or if you are not able to find certified gluten free oats prior to baking, simply omit these from the recipe.
......Betcha can't eat just one!!!!
"Enjoy the little things in life, for one day you may look back and realize they were the big things."
Imitation Tootsie Rolls
1 cup honey
1 TSP GF vanilla
2 cups cocoa powder
1 1/2 cups soy, almond or rice milk
1 cup icing sugar
Microwave honey for 25 seconds. In a large bowl, combine honey and all other ingredients and blend until mixture forms a soft ball. This takes a long time so you should call in some reinforcements (preferably the little kind) Roll the candy into log shapes. Michaels carries the wax candy wrappers if you want to wrap individually.
1 1/2 cups rice flour
1 cup potato starch
1/2 cup tapioca starch
1 TBSP plus 1 TSP baking powder
1 1/2 TSP xanthan gum
1/2 TSP salt
6 egg yolks
1 cup milk
2 1/4 TSP GF vanilla
3/4 cup unsalted soft butter
1 1/2 cups sugar
Preheat oven to 350.
In a large bowl combine rice, potato, tapioca, baking powder, xanthan gum and salt. Set aside. In a seperate bowl combine, egg yolks, milk and vanilla. With a hand mixer cream the butter and sugar together until light and fluffy (approx 2-3 minutes) Add, alternating the wet and dry ingredients. Fill the cupcake tins 2/3 full and bake for approximately 25 minutes.
1 16oz box icing sugar
1/2 room temperature unsalted butter
2 TBSP milk
2-4 TBSP strawberry puree (see below)
Combine the icing sugar and butter. Scrape the sides of the bowl and add the milk. Continue mixing, adding strawberry puree to taste.
To make the puree...
1 12 oz bag frozen strawberries (raspberries are delicious too) Thaw the bag in the microwave. When the berries are completely softened strain through a fine sieve to remove seeds. You can then blend it until smooth.
....a great dessert served with a cold glass of milk!!
Grilled Chocolate Sandwiches
4 slices gluten free bread (I like Udi's)
2 oz. chocolate, chopped
1/3 cup thinly sliced fresh basil (only for those who like basil in desserts)
Form two sandwiches with the bread and chocolate. Transfer to a hot panini press, a grill pan or waffle iron and cook until bread is golden and chocolate has melted (around 2 to 3 minutes).
* Use sliced bananas, a favorite fruit or nutella if the kids don't like the basil.
Peanut Butter Bars
6 cups Rice Chex cereal, slightly crushed
1/2 cups roasted peanuts or chocolate chips
1/2 cup honey
1/4 cup brown sugar
1/2 cup GF smooth peanut butter
Spray a 9-inch square pan. Set aside. In a large bowl mix together cereal and peanuts/chocolate chips. Set aside. In a small sauce pan add honey and sugar just to boiling, turn down to a simmer for 1 minute, stirring constantly. Any longer will make the bars brittle. Remove from heat and add peanut butter. Mix until smooth. Pour over cereal mixute and stir gently until evenly coated. Press firmly in pan and cool for at least 15 minutes.
Peanut-Free for lunches....substitute Peanut butter or Almond butter for Tahini butter (sesame) Sunflower seed butter or Soy nut butter (soy nuts are not related to peanuts)
Experiment with what taste you prefer....
Delicious after school snacks....
Peanut Butter Dip
1/2 cup natural peanut butter
1/2 low fat cream cheese (room temperature)
Blend together and serve with fruit slices.
Just in case they want to eat it....Gluten Free Play Dough!!
1 cup gf peanut butter
3/4 cup light corn syrup
1/4 cup honey
1 1/4 cup icing sugar
1 1/4 cup powdered milk
Put the peanut butter, corn syrup, honey, icing sugar and powdered milk in a large bowl. Get your hands in there and mix it good.Do not refrigerate.
"My mom made two dishes: Take it or Leave it."
Turkey and Cheese Bites
1 pkg GF turkey breast deli slices
3 TBSP Philidelphia herb and garlic cream cheese
1/3 cup roasted red peppers, , thinly sliced and patted dry
5 stringable chesses
Stack together 2 pieces of turkey and pat dry with a paper towel. Spread evenly with 2 TSP cream cheese. Place pepper stips along bottom edge of turkey. Place string cheese piece above pepper, trim to fit. Begin at the bottom edge and roll up tightly. Wrap in plastic wrap and refrigerate 2 hours. Unwrap rolls and place seam side down. Cut each roll into 5 pieces.
Grayden's Chicken Strips
1 cup PaneRiso rice bread crumbs
1/2 cup ground flaxseed
1/2 TSP oregano
1/2 TSP basil
1 large egg plus 4 TBSP liquid egg whites, beaten
4 boneless, skinless chicken breast cut into strips or chunks
Preheat oven to 350.
In a shallow bowl combine the breadcrumbs, ground flax, and spices. Set aside. In another shallow bowl mix the egg and place beside the breadcrumb bowl. Sprinkle the chicken with salt and pepper. Dip each chicken strip into the egg mixture and then the breadcrumb mixture and place onto a sprayed nonstick cookie sheet. Bake for 25 minutes.
Cauliflower Crust Pizza
2 cups cooked, mashed cauliflower
2 cups mozzarella
1 TBSP Italian seasoning
¼ cup gluten free pizza sauce
Toppings of your choice but make sure the gluten free meats are cooked.
Preheat oven to 450 and spray a cookie sheet with non-stick spray. In a bowl combine the cauliflower, eggs and mozzarella. Press and form into a circle on the cookie sheet. Sprinkle with Italian seasoning and bake for approximately 15 minutes. Remove from oven and to the crust add g/f sauce, toppings of your choice and sprinkle with cheese. Place under broiler for a few minutes until the cheese is bubbly.
Pizza Pasta Bake
A few slices gluten free pepperoni, diced (Grimm's)
1/4 cup green pepper, diced
2 tablespoons onion, diced
1/4 cup mushrooms, diced
1/2 cup gluten free corn macaroni, cooked and drained
1 (8 ounce) can tomato sauce
1/3 cup grated mozzarella
2 tablespoons water
1/4 teaspoon dried oregano
Preheat oven to 350. In a skillet, cook green pepper, mushrooms and onion over medium heat until soft. Stir in the macaroni, salami, tomato sauce, water, oregano and pepper. Transfer to a lightly greased 1-qt. baking dish; sprinkle with remaining cheese. Cover and bake for 10 minutes or until liquid is absorbed and casseroleis heated through.
Oh So Gooey Mac and Cheese
7 tablespoons unsalted butter
4 tablespoons amaranth flour
2 cups milk
1 teaspoon salt
8 ounces freshly grated cheddar cheese (about 2 cups)
4 ounces freshly grated gruyere OR Swiss cheese (about 1 cup)
4 ounces freshly grated havarti cheese (about 1 cup)
4 ounces freshly grated parmesan cheese (about 1 cup)
2 teaspoons Franks's Hot Sauce (optional)
16 ounces, al dente cooked GF macaroni noodles ( I love corn pasta)
Preheat oven to 350. Put 2 tablespoons of unsalted butter in a 3-quart baking dish. Set aside.
Fill a large stockpot half full with water. Cover and bring water to boil over high heat.
Add one pound of gluten-free macaroni (elbow) noodles and a pinch of salt and return water to a boil. Cook according to package directions, until al dente (beginning to soften but still somewhat firm to the bite). While pasta is cooking shred cheeses and make the cheese sauce. Melt 4 tablespoons of butter in a medium saucepan over low heat. Whisk in 4 tablespoons of amaranth and cook for 2 minutes, whisking constantly. Slowly whisk in milk. Increase heat to medium and whisk until mixture thickens.
Remove from heat. Add salt, Franks, 1 cup shredded cheddar cheese, ½ cup Parmesan and all of the Swiss and Havarti cheese. Stir until cheeses melt and mixture is smooth and creamy. Put the baking dish with butter in the preheated oven and leave just until butter melts. Remove and coat bottom and sides of the dish with butter using a pastry brush. Drain, rinse and pat dry cooked pasta. Pour half of the pasta in the baking dish and cover with about 1/2 of the cheese sauce. Distribute remaining pasta on top and evenly cover with remaining cheese sauce. Lightly salt and pepper and bake for 45 minutes or until top is golden and bubbling.
“While we try to teach our children all about life, our children teach us what life is all about.” Angela Schwindt
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