 Recipes from: The Kid-Friendly ADHD & Autism Cookbook The Ultimate Guide to the Gluten-Free, Casein-Free Diet, What It Is, Why It Works, How To Do It
5 LUNCH IDEAS / RECIPES
Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli) 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 – ¼ C (put in BPA-Free container) 1 C organic ketchup Blend all of the above until smooth Fruity Salsa 1 C Salsa
#2 DLT (“Deli” meat, Lettuce & Tomato Sandwich) Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar's Head, Applegate or Shelton) Cut into 4 squares 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 1/4 to 1/2 cup chopped red onion Dressing: Preparation: Serves 6 to 8.
Lunch # 3 Kids Favorite Chicken Salad & Deviled Eggs Chicken Salad 1/3 to ½ 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
Ingredients: 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.
6 hard-cooked eggs – cooled, shelled, cut in half, yolk removed 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 ½ 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 ½ to ¾ 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
1 small yellow onion
Serves: 4 to 6
1 C pineapple chunks (fresh or unsweetened canned) Fruit Smoothie 1 ¼ C rice milk Add one of the following and blend at high speed until smooth and thick. 1 sliced banana Russian Dressing 1 C GFCF mayonnaise Servings: 8
Lunch #5 Chicken & Magical Muffins Baked or grilled chicken (leftovers from dinner) ½ cold chicken breast Apple salad served in cold thermos Veggie-Muffins 1 – 2 Fruit smoothie ½ to ¾ 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 Dressing 3 Tbs soy yogurt 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 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 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 Available at Amazon.com
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