Tag Archives: Picky Eating

Slow Cooker Sweet and Tangy Chicken

I have always loved to cook and bake for parties.  I have always loved to host parties.  After food allergies came into our lives, I became a bit apprehensive in this area.  However, with time and healing from the post traumatic stress of TJ’s first anaphylactic reaction, I embrace them again.  I also embrace a tasty new allergy-safe recipe that could be used for the parties we now host again.   One example of this was a chicken recipe that we made for his third birthday party, sweet and tangy chicken.

 

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So here it is:

Ingredients:

  • 1-2 bottles of sesame teriyaki sauce or a sauce of your choice(We used Organicville brand) Sauce Website
  • 1-2 cans of organic pineapple chunks with juice or a fresh pineapple (chopped up 3/4 of the pineapple and put the other 1/4 of it in the Vitamix or blender of choice to make your juice
  • 1 green or red pepper chopped
  • 1-2 onion chopped (I like onions and usually had some extra
  • 2 garlic cloves minced
  • 8 boneless skinless organic chicken breasts

Directions:

  1. Mix teriyaki sauce with pineapple chunks, juice, pepper, onion and garlic.
  2. Place 4 pieces of chicken on the bottom of the slow cooker
  3. Pour half of the sauce over it.
  4. Place the other four chicken breasts on top.
  5. Pour the rest of the sauce.
  6. Cover and cook on low for 9 hours.
  • Start with one bottle of the sauce when cooking.  Then, add the second bottle to taste.
  • Note: This sauce has sesame.  Sesame is the 9th most common food allergy in our country and now an allergy in our house too.  Substitute with a sauce that will work with your family and their needs. We know we will be doing just that the next time we make this so that Madi can enjoy too.
  • Note 2: Always make sure to check and double check every ingredient to make sure it is safe for you and your own family. Remember to label read even if you have already used the product before. Companies do change the make up of their products sometimes so it is in the best interest of everyone to always check.

What a simple, but tasty recipe that all guests will devour. It may even give you some extra time out of the messy kitchen, to mingle and enjoy too. This is an area I’m still working on…

 

 

 

Honey Oat Bites

I love granola bars.   Over the years, I have gone through phases of several brands.   However, the more and more I learn about food; the more and more I want to create our own version.   A very close friend of mine shared a similar recipe with us back in March of 2018; however, it used peanut butter.   Therefore, we switched it up and made it safe for us. It is a hit not only with everyone in our house, including our picky son, but also a huge favorite for anyone who visits.

 

Ingredients:

1 cup old fashioned oats

1/2 cup of almond butter (We use Barney’s almond butter because it is free of peanut contamination, unlike many other brands.)

2/3 Cup unsweetened coconut flakes (toasted at 350 degrees for 6 minutes, flip them half way through)

1/2 cup chia seeds or grounded flax

1/3 cup raw honey

1/4 cup Enjoy Life mini chocolate chips

1 teaspoon vanilla extract

Directions:

  1. Combine all ingredients.

  2. Chill for 30 minutes

  3. Roll into balls

  4. Store in an airtight container for up to a week.

  5. Enjoy!

Notes:

  • Substitute any other nut butter including peanut butter if safe for your family.
  • For a protein boost, add in some protein powder.

These are a great way to satisfy that sweet tooth and get some much needed energy along the way.

 

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Chocolate Covered Heart Cookies

I have always loved to bake and experiment with recipes out there. However after TJ’s anaphylactic reaction, I became paralyzed in many aspects of my life including my passion for baking. Like I’ve stated in previous posts, I spent the next two years, avoiding… avoiding and avoiding, paralyzed by that fear. For most of my life, I was the person who would enthusiastically volunteer to bake for events,.  However, I avoided this at all costs now. It was easier…

it was safer …

it was what I did to handle the fear the world of allergies brought.

I mean they do say FEAR = false evidence appearing real.

However, soon I started to learn that I didn’t need to do this and that in fact, parties and events that set up an incredible challenge for us…

…were really bringing us an incredible opportunity.

FEAR = forever embodying amazing revival

That’s when we started to experiment with recipes and began to create our allergy-safe recipe book. Yesterday, I took the day off to prepare a couple items for my future sister-in-law’s bridal shower today. One of those preparations involved creating this very recipe with TJ (who has already eaten 3 of these cookies).

So here you go: the perfect heart cookie drenched in scrumptious chocolate and everlasting love.

Heart Shaped Cookies (dairy, egg, peanut free)

Oven: 350 degrees

Time: An hour (But the dough should sit in the refrigerator for at least an hour before using.)

  • It makes 24 cookies.  I doubled it to make enough for the event.

Ingredients:

  • 1/2 cup non-dairy butter (We used Earth’s Balance)
  • 1 cup sugar
  • 2/3 cup applesauce
  • 1 and 1/2 teaspoons vanilla extract
  • 3 cups flour
  • 1 bag of Enjoy Life chocolate chunks
  • 1 tablespoon Nutiva Shortening
  • sprinkles of your choice

Directions:

  1. Melt the dairy free butter. in a saucepan.
  2. Mix the DF butter with sugar.
  3. Stir in apple sauce.
  4. Then, add vanilla.
  5. Slowly mix in 3 cups of flour.
  6. Place dough in plastic wrap or even a plastic baggie after shaping them into a disc. Place in the refrigerator for at least hour, or up to 24 hours.
  7. Preheat oven to 350 degrees.  Line a sheet pan with parchment paper or use some of the DF butter and flour to grease the pan.
  8. Roll the dough in a 1/2 thick rectangle and use a heart shaped cookie cutter to cut out as many as you can from the dough.
  9. Repeat until the dough is done.
  10. Bake for 12-15 minutes.
  11. Have the cookies cool completely.
  12. Use a double boiler or create your own.  I used sauce pot of boiling water and put a mixing bowl on the top of it.  In the mixing bowl on top, add the chocolate chip chunks and shortening. Stir until melted and smooth.
  13. Dip half of each cookie into the chocolate, removing excess by tapping it into the bowl.
  14. Place the cookies on a sheet of parchment paper and quickly add the sprinkles onto the west chocolate. Let set completely.
  15. Keep the cookies refrigerated until time to serve or an hour before to ensure no melting chocolate.
  • Final note: If you battle anxiety from anything,…no matter how long…no matter how deep the scars go… I promise you…you can heal.  You can defeat it.  You can overcome it.  I will be doing more posts about this and mental illness because healing happens…prayer and believe…and eat yummy cookies throughout it all!

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A Picky Eater’s Peas

Picky eating drove me crazy for way too long. From the time TJ was first able to eat, he was never really interested in food.

Some of this was due to his 21 food allergies at that time, texture sensitivities, and the fact he was a slow chewer and eater.

However, in every difficult situation, there is always a blessing. Because of his pickiness …

He wasn’t the child grabbing for someone else’s food at daycare. (Thank God for that with a list as long as his at that point.)

At his one year old appointment, his pediatrician who we love, spoke the medical truth, “TJ would have a reaction in daycare that year. The chance was too great not to. We just had to make sure the staff was prepared.”

(The course of action we took after that is for another post… as well as the panic I fell into..)

BUT…while that’s the medical facts, we believe in the God of real truth, of miracles, of the impossible … TJ was and is living proof of that. He never had a reaction that year at daycare or any of the other years after. God is good! And prayer with belief is powerful.

Looking back, his pickiness was a blessing, a way he was kept safe in otherwise, high-risk situations. However, he was still such a picky eater and it drove us nuts especially after his blood work came back around twelve months, stating he was mildly anemic, adding more to his already limited plate! (Quite the paradox if I can say so myself!)

Our options were put him on a supplements or try to build up the iron naturally with food. The latter was what we chose after meeting with two nutritionists. So we spent the next four months, getting him to eat three meals a day filled with iron … each meal would take an hour or more for him to complete… talk about patience…

When he was rechecked, sure enough it had worked! However, it did not stop the picky eating nonsense which continued for years…

Therefore, I was always on the search for new safe foods, recipes, inspiration …

When my daughter was first born, in a conversation with another mom, she mentioned roasted chickpeas being something her own picky eater loved.

TJ liked chickpeas here and there so we tried it… (I would have tried almost anything at this point) …and sure enough it was an instant hit!

And the added bonus… it’s so easy!

Roasted Chickpeas

Ingredients:

  1. Organic chickpeas (When we use a can, we make sure it is BPA free.)
  2. Salt
  3. Pepper
  4. Olive oil
  5. Any other spices your child likes

Directions:

  1. Preheat oven to 400 degrees
  2. Rinse and dry chick peas. Get out as much liquid as possible
  3. Coat the oven pan with a little bit of olive oil. Not too much
  4. Put the chickpeas in the pan.
  5. Sprinkle salt, pepper or whatever spices you want. (Amount is always to your child’s liking. I only use a little pepper for that reason.)
  6. Drizzle the top with some more olive oil.
  7. Put in oven for 40-45 minutes
  8. Halfway through, shake or flip the chickpeas around to roast all sides.
  9. Finish cooking until lightly browned and crunchy.
  10. Enjoy!

It’s been over two years of making this recipe which now both of my kids continue to enjoy. And even though it may still take TJ a little longer to eat them, he does so with a smile.

Store Bought Favorites

Oh how busy life gets! There is always something to prep, cook or bake for, but not always the time to do so. Since TJ’s diagnosis, more and more great companies have been creating delicious treats... aka tasty time savers.

*Of course, always make sure to check ingredients and labels every time to ensure it is also safe for you and your family. Check labels with each purchase as companies do change the recipe here and there. Better safe than sorry … so cliche but true.*

Here are some of our favorite go-tos.

1) Mo’Pweeze Cupcakes: Mo/Pweeze Bakery

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2) Abe’s Crumb cake: https://www.abesmuffins.com/the-muffins

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3) Abe’s Muffins: https://www.abesmuffins.com/the-muffins

4) Azure’s Bagels: Cinnamon Raisin Bagels

 

While TJ’s teachers always have a box of Oreos as his special treat in case we don’t know about a party or event at school, we ask for a monthly schedule at the start of each month to try to prevent that.  Therefore, during the crazy weeks where dinner time is late and bedtime is even later, we are blessed to have found such amazing products and trustworthy businesses.

Blissful Banana Bread

Who doesn’t love a good baked bread especially when it involves bananas. Here is one of our simple favorites.

 

Ingredients:

First Bowl:

1.5 cups of flour

1.5 teaspoon baking powder

1 teaspoon cinnamon

pinch of salt

Second Bowl:

2 mashed bananas

1/3 cup of applesauce

1/2 cups of sugar

1/4 cup cooking oil (We use melted coconut oil, but have used others.)

1/4 cup dairy free chocolate chips (optional but a favorite)

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan. We use Earth’s Balance.
  3. Mix in all the dry ingredients in a large bowl and make a well in the middle of it.
  4. Mix the second set of ingredients in a separate bowl or even directly into the well of the first bowl.
  5. Then mix together everything thoroughly.
  6. Add in dairy free chocolate chips.
  7. Pour mixture into the greased pan.
  8. Bake for 45 minutes.  Test with a toothpick.
  9. Enjoy!

Notes:

  • We prefer Pyrex but have learned (the hard way) to be careful when taking out glass from the oven.  Do not place directly from the oven onto the cool surface like the counter.  It can explode!

Now, let me try to get to that counter…

 

Replacements Over Recipes

We spent a lot of that first year or two after TJ’s diagnosis, avoiding, avoiding, and more avoiding. It was easier and safer for us to just do our own thing and not have to worry about food allergies, skin reactions, cross contamination, and other people’s ignorance to it. However, despite what I once believed, avoiding was not the best option for us.

Let me explain…

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To start, we are homebodies who like to get out sometimes. Since TJ still has not eaten food other than what we’ve made or bought, we make sure to be prepared beforehand. This may mean…packing his favorite foods, contacting the parent before a birthday party or a family member before a family gathering or holiday.

For preschool, I ask for a monthly list of special events where treats would be given or food would be present. We also kept a bag of Oreos, a treat he rarely has but loves, for the times that somehow slip through the cracks or an impromptu kind of party.

Whatever it is, it helps us ensure that we have alternatives that are dairy, egg and peanut free and that TJ is included as much as possible.

(Look for an upcoming post on some of our favorite store-bought party options for when baking does not fit into our schedule.)

In all the allergy free recipes we’ve tried, TJ and I have had the most success with replacing ingredients, instead of full recipes. Here is what I mean:

You can make anything just as tasty, if not tastier peanut, egg and dairy free or whatever allergen you have… it just calls for some creativity.

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To start, we like to find actual recipes that contain even his allergies and then we replace with safe products and work our magic.

One of our creations in 2018 was stuffing for Thanksgiving but it would be delicious to add to any dinner throughout the year. Our entire family devoured it too. Of course, letting TJ have his portion first.

Here is the beauty:

Stuffing

(Dairy, Egg & Peanut Free)

Prep Time: 25 minutes

Cook Time: 55 minutes

Oven temperatures: 300 degrees then 350 degrees

Ingredients: 

  • 3/4 of a loaf of organic honey bread
  • 4 Tablespoons – organic Earth’s Balance spread
  • 3/4 cup of diced celery
  • 3/4 cup of diced onion
  • 3 garlic cloves chopped
  • 1 package of turkey sausage (We used Applegate’s chicken and apple version)
  • 1 and 1/4 cup of vegan vegetable stock (We used the Kitchen Basics brand.)
  • 1/3 cup applesauce
  • 1 Tablespoon sage
  • 1 Tablespoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Preheat oven to 300 degrees. Chop bread into cubes and toast the bread cubes in the oven for 20-25 minutes.
  2.  Once out of the oven, turn the oven to 350 degrees.  Melt Earth’s Balance then saute onions, celery and garlic until soft.  (about 10 minutes)
  3. Add veggies to bread cubes in a large mixing bowl.
  4. Don’t wash pan, but remove the veggies, and add sausage and cook.  Then, cut it into bite-size pieces.
  5.  Add chicken or vegetable broth/stock, applesauce, and the spices to bread cube mixture.   Mix until moist.
  6. Transfer into a greased oven pan/tray.
  7. Bake for 30 minutes.

 
Let us know what you think. Let us know if and how you switched it up and made it your own.  We hope you enjoy!

And remember even though our kitchen counter may never be cleared off, we are continuing to smile our way through the mess one recipe at a time…

 

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